The protein cooking time listed in this recipe has been updated.
As of December 2025, we’ve revised cooking times for all our proteins to reflect improved food safety guidance.
Check out the latest recommended times in our Cooking Guidelines.
Honey & Rosemary Pork with Tuscan-style Bean Salad
Take a trip to central Italy with these succulent free-range pork steaks, baked with honey and rosemary. Serve with a cannellini bean salad, tossed with vibrant rocket and dressed in a zippy oregano and vinegar dressing. Just like in an Italian trattoria.
High protein
1/3 daily fibre
Serving size
Ingredients
- 40g rocket
- 1 tbsp tamari (Soya) (water, soybeans, salt, spirit vinegar)
- 1 tbsp red wine vinegar (red wine vinegar (100%))
- 1 tsp dried oregano (Dried Rubbed Oregano 100%.)
- 230g cannellini beans (cannellini beans, water, salt)
- 1 shallot
- 2 free-range pork loins
- 25g honey
- 110g baby tomatoes
- 1 handful of fresh rosemary
Nutritional Information
Calories: 547
Protein: 41g
Carbs: 28g
Fat: 29g
Ingredients
- 1 tbsp red wine vinegar (use half) (red wine vinegar (100%))
- 1 shallot
- 110g baby tomatoes (use half)
- 1 tsp dried oregano (use half) (Dried Rubbed Oregano 100%.)
- 1 tbsp tamari (use half) (Soya) (water, soybeans, salt, spirit vinegar)
- 1 free-range pork loin
- 230g cannellini beans (use half) (cannellini beans, water, salt)
- 25g honey
- 40g rocket (use half)
- 1 handful of fresh rosemary
Nutritional Information
Calories: 596
Protein: 42g
Carbs: 40g
Fat: 29g
Honey & Rosemary Pork with Tuscan-style Bean Salad
Take a trip to central Italy with these succulent free-range pork steaks, baked with honey and rosemary. Serve with a cannellini bean salad, tossed with vibrant rocket and dressed in a zippy oregano and vinegar dressing. Just like in an Italian trattoria.
Getting hungry?
Find 56 recipes a week just like this one at Mindful Chef, that are all:
Delicious, high quality food - and lots of it
No stodgy refined carbs - no food comas here
Goodness from natural food - full of fibre
Cooking Instructions
Before you start
- Preheat the oven to 240C / fan 220C / gas mark 9
- Line a baking tray with parchment paper
- Pull out a large frying pan, a medium bowl & a sieve
Cook the pork
- Heat the large frying pan with 1 tsp oil on medium-high heat
- Season the pork with salt and pepper. Once the pan is hot, add the steaks and cook for 6 mins per side. Quickly sear the edges of the steaks
- Add the rosemary springs onto the lined baking tray and top with the pork. Drizzle with half the honey
- Place the whole tomatoes alongside, then roast for 8 mins, until the pork is cooked through. Once cooked, leave to rest for a few mins
Make the bean salad
- Meanwhile, thinly slice the shallot into rings. Drain and rinse the beans
- Add both to the medium bowl, along with the oregano, vinegar, tamari, the remaining honey and 1 tbsp olive oil. Season with salt and pepper
Last bits & plate up
- Check your meat is cooked through; it should be golden brown, steaming hot, the juices should run clear when cut and there should be no pink / rare meat inside
- Thinly slice the pork against the grain. Just before serving, toss the rocket through the beans
- Share the bean salad and roast tomatoes between plates, topped with the sliced pork. Spoon over any remaining juices from the tray
Looking for more recipe inspiration?
Subscribe to our newsletter and get delicious seasonal inspiration and recipes, plus 25% off your first 4 boxes with us!
By signing up to our mailing list you agree to the terms of our Privacy Policy.