Pork Roast with Spinach and Bean Salad

Ingredients

• Pork200 g
• Spinach1 cup (30 g)
• Beans1 cup (200 g)
• Tomato1/2 count (65 g)
• Parsley1 tablespoon (4 g)
• Garlic1 clove (3 g)
• Olive Oil2 teaspoon (7 ml)

Instructions

1. 1

   Step 1

   For this recipe you need cooked beans. You should use a lean cut.

2. 2

   Step 2

   Heat a pan over high heat. In the meantime, add salt and pepper to the pork.

3. 3

   Step 3

   Once heated, pour half the oil and add the pork. Brown both sides for 4 minutes over medium heat.

4. 4

   Step 4

   Cover, lower the heat to medium-low and let cook for 10 minutes.

5. 5

   Step 5

   Cut the tomato into small pieces. You can also use cherry tomatoes.

6. 6

   Step 6

   Heat a pan over medium heat. In the meantime, chop the garlic and parsley.

7. 7

   Step 7

   Once heated, pour the remaining oil and add the tomato with a pinch of salt. Stir-fry for 5 minutes over medium heat.

8. 8

   Step 8

   Then add the garlic, spinach and parsley. Cover and let cook for 3 minutes or until the spinach reduces its volume.

9. 9

   Step 9

   Mix the beans with the tomato and add salt and pepper.

10. 10

    Step 10

    Serve hot.

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

Pork Roast with Spinach and Bean Salad can usually be portioned into airtight containers and refrigerated for 2 to 4 days depending on the ingredients used.