Carb Smart Parmesan Crusted Pork
with White Bean and Spinach Salad
Pork and beans is a food tale as old as time, and for good reason! Typically paired in heartier offerings, this recipe delivers the same satisfaction and only a fraction of the macros. Pork tenderloin is thinly sliced before being breaded with Parmesan and seared. Served with a warm white bean and spinach salad tossed in a tangy sun-dried tomato vinaigrette, you'll marvel at how filling a carb smart recipe can be!
The quantities provided above are averages only.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
340 g
Pork Tenderloin
1 unit(s)
Cannellini Beans
113 g
Baby Spinach
1 unit(s)
Shallot
7 g
Parsley
¼ cup
Parmesan Cheese, shredded
(Contains Milk)
¼ cup
Sun-Dried Tomato Pesto
(Contains Milk May contain Tree nuts, Soy, Sulphites)
2 tbsp
Mayonnaise
(Contains Egg, Mustard May contain Crustaceans, Fish, Gluten, Milk, Mustard, Sesame, Soy, Sulphites, Wheat)
1 tbsp
Red Wine Vinegar
(Contains Sulphites)
4 g
Garlic Salt
(May contain Milk, Sulphites, Wheat, Tree nuts, Triticale, Mustard, Soy, Sesame, Peanuts)
2 tbsp
Italian Breadcrumbs
(Contains Oats, Rye, Sesame, Soy, Wheat, Barley, Milk May contain Fish, Egg, Sulphites, Peanuts, Triticale, Crustaceans, Mustard, Tree nuts, Soy)
Not included in your delivery
0.06 tsp
Pepper*
0.13 tsp
Salt*
3 tbsp
Oil*
¼ tsp
Sugar*
Nutrition Values
Utensils
Cooking Steps
- Peel, then finely chop shallot.
- Roughly/ finely chop parsley.
- Using a strainer, drain and rinse white beans well.
- Add white beans, half the shallots. 1/2 the garlic salt and 1 1/2 tbsp oil to an unlined baking sheet. Season with pepper, then toss to coat.
- Roast white beans in the top of the oven, stirring halfway through, until golden-brown and crispy, 22-25 min.
- Add vinegar, half the sun-dried tomato pesto, remaining shallots and 1/4 tsp sugar (dbl for 4 ppl) to a large bowl. Season with salt and pepper, then stir to combine.
- Add mayo and remaining sun-dried tomato pesto to a small bowl. Season with salt and pepper, then stir to combine.
- Combine bread crumbs and parmesan cheese in a shallow dish.
- Combine remaining mayo and remaining garlic salt in a medium bowl.
- Dry pork with paper towels. Slice into 1/4-inch thick slices.
- Add pork to bowl with mayo and garlic salt. Season with pepper, then toss to coat.
- Working with one slice of pork at a time, press both sides into breadcrumbs mixture to coat completely.
- Carefully shake off any excess breadcrumbs.
- Heat a large non-stick pan over medium-high heat. When hot, add 1 tbsp oil, then breaded pork. (NOTE: For 4 ppl, cook chicken in batches, using 1 tbsp oil per batch.) Pan-fry until golden-brown, 1-2 min per side.
- Add beans and spinach to bowl with sun-dried tomato vinaigrette. Toss to combine.
- Divide beans, and pork between plates.
- Drizzle sun-dried tomato aioli overtop.
