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Sun-dried tomato butter pork

Name: Sun-dried tomato butter pork
Cook time: 20 min
Yield: 2
Cuisine: Frantoi Cutrera, Sicily

with sauté mushroom and kale and a cannellini bean potato mash

Ready in around 20 mins

RECIPE FACT:

Sun-dried tomatoes were first dried on tile roofs in Italy. By drying them they were able to preserve them for use in the winter.

Nutritional Info:

Energy: 3215kj (768Kcal)
Protein: 43g
Carbohydrate: 44g
Fat: 46g
Contains: Milk

Serving Amount:

Serves 2 people

Cooking Instructions:

1. TO PREPARE CANNELLINI AND POTATO MASH:

Place the cannellini beans into a sieve, rinse under cool running water and drain well. Add the steamed potatoes, cannellini beans and the creamy sauce to a pot, season with salt. Cover with a lid and bring up to a simmer over a medium-high heat. Once simmering turn heat to low and cook for 4-5 mins checking regularly so the sauce doesn’t burn. Turn off the heat, mash with a potato masher and keep covered with the lid.
2. TO COOK THE KALE AND MUSHROOMS:

Slice the mushrooms. Remove the kale leaves from their stalks, discarding the stalk. Pile the kale leaves on top of each other and slice into 1/2 cm slices. Remove the Italian parsley leaves from their stalks and chop roughly. Place a non-stick frying pan over a medium-high heat with a drizzle of olive oil. Once hot add the mushrooms and cook for 2-3 mins. Add the kale to the pan and cook for 2-3 mins. Season well with salt and freshly cracked pepper and remove from the pan. Reserving the pan.
3. TO COOK THE PORK MEDALLIONS:

Remove the pork medallions from their packaging and pat dry with a paper towel. Heat a drizzle of oil in a non-stick frying pan over a medium-high heat. When the pan is hot, cook for 1-2 mins on each side, or until cooked. Remove from the pan and set aside, allow the pan to cool slightly then add the sun-dried tomato butter and melt over a medium-low heat.
TO SERVE:

Spoon cannellini and potato mash onto plates. Top with mushrooms and kale and pieces of pork. Spoon over sun-dried tomato butter, finishing with a sprinkle of chopped parsley.