Skip to content
Roast pork and bean traybake recipe

Roast pork and bean traybake recipe

1 rating

Created by The Tesco Real Food team

Take your roast pork to new heights with a seasoning of fennel seeds and black pepper. Sit the pork loin onto a bed of apples, leeks and beans, and cover in a creamy mustard sauce for a rich roast that makes great leftovers the next day. See method

  • Serves 4
  • Takes 1 hr 30 mins
  • 500 calories / serving
  • Gluten-free

Ingredients

  • 1.3kg pork loin crackling joint, skin removed, at room temperature
  • 1½ tbsp olive oil
  • 2 tbsp fennel seeds, ground
  • 1 leek, washed, trimmed and cut into rounds
  • 2 red apples, each cored and cut into 8 segments
  • 1 tsp dried sage
  • ½ chicken stock cube, made up to 200ml
  • 1 tbsp wholegrain mustard​
  • 1 tbsp Dijon mustard
  • 2 x 400g tins cannellini beans, rinsed
  • 90g curly kale, woody stalks removed
  • 2 tbsp 50% less fat crème fraîche

Perfect with:

  • Tesco Finest Chianti Classico Riserva DOCG
    Our award-winning Tesco Finest Chianti comes from the Melini Winery, one of the oldest wineries in Tuscany

Perfect with:

  • Tesco Finest Chianti Classico Riserva DOCG
    Our award-winning Tesco Finest Chianti comes from the Melini Winery, one of the oldest wineries in Tuscany

    Create a shopping list

    Share your list or take it in-store

    If you don't have any leeks, try using spring or white onions instead

    Each serving contains

    • Energy

      2095kj
      500kcal       25%

    • Fat

      21g 31%

    • Saturates

      7g 35%

    • Sugars

      11g 12%

    • Salt

      1.1g 19%

    of the reference intake
    Carbohydrate 26.3g Protein 44.6g Fibre 12.1g

    Method

    1. Preheat the oven to gas 6, 200°C, fan 180°C. Put the pork in a deep roasting tin and pat dry with kitchen paper. Rub all over with 1 tbsp oil and the fennel seeds, and season with black pepper. Roast in the centre of the oven for 45 mins.
    2. Toss together the leek, apple, sage and remaining oil. Add to the roasting tray around the pork, then roast for 15-20 mins until the pork is golden, cooked through and the juices run clear. Transfer the pork to a plate and set aside to rest.
    3. Whisk the stock and mustards together until smooth, then pour over the leek mixture and stir in the cannellini beans and kale. Roast for 10 mins until the kale has wilted and the sauce is piping hot. Stir in the crème fraîche and pork resting juices and season with black pepper.
    4. Thinly slice the pork and serve on top of the beans. Leftover pork will keep in the fridge for up to 3 days.

    Tip: Use leftover roast pork in this Spiced pork rainbow bowl.

    See more Roast dinner recipes

    For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.

    drinkware RFO

    You may also like

    Be the first to comment

    Before you comment please read our community guidelines.