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.
Pork Steak & Cannellini Bean Salad with Tenderstem Broccoli & Olive Dressing
A fresh take on pork and beans. Free-range British pork steaks seared till golden and juicy. Paired with a punchy olive dressing of mustard, lemon, and fresh herbs. Creamy cannellini beans, baby plum tomatoes, and crispy tenderstem broccoli join the party. Even better? One serving will give you 1/3 of your daily fibre!
High protein
1/3 daily fibre
5 plants
Serving size
Ingredients
- 30g maple and mustard dressing (use half) (Mustard) (cold pressed rapeseed oil, cider vinegar, maple syrup, water, dijon mustard, wholegrain mustard, salt, ground black pepper, xanthan gum.)
- 20g pitted green olives (use half)
- 1 free-range pork loin
- 1 garlic clove (use half)
- 40g rocket (use half)
- 90g Tenderstem broccoli (use half)
- 230g cannellini beans (use half) (cannellini beans, water, salt)
- 1 handful of fresh mint (use half)
- 1 unwaxed lemon (use half)
- 75g seasonal tomatoes (use half)
Nutritional Information
Calories: 549
Protein: 42g
Carbs: 25g
Fat: 30g
Ingredients
- 40g rocket
- 75g seasonal tomatoes
- 230g cannellini beans (cannellini beans, water, salt)
- 90g Tenderstem broccoli
- 30g maple and mustard dressing (Mustard) (cold pressed rapeseed oil, cider vinegar, maple syrup, water, dijon mustard, wholegrain mustard, salt, ground black pepper, xanthan gum.)
- 1 handful of fresh mint
- 1 unwaxed lemon
- 1 garlic clove
- 20g pitted green olives
- 2 free-range pork loins
Nutritional Information
Calories: 549
Protein: 42g
Carbs: 25g
Fat: 30g
Pork Steak & Cannellini Bean Salad with Tenderstem Broccoli & Olive Dressing
A fresh take on pork and beans. Free-range British pork steaks seared till golden and juicy. Paired with a punchy olive dressing of mustard, lemon, and fresh herbs. Creamy cannellini beans, baby plum tomatoes, and crispy tenderstem broccoli join the party. Even better? One serving will give you 1/3 of your daily fibre!
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 medium lidded frying pan, a large bowl, a small bowl, a sieve & a grater
Get sizzlin'
- Season the pork with salt
- Heat the medium frying with 1 tsp oil on medium-high heat. Once hot, add the pork and cook for 6 mins each side, until golden
- Transfer to the lined baking tray and roast for 7 mins, until cooked through. Remove from the oven and leave to rest
Make the olive dressing
- Roughly chop the olives. Finely chop or crush the garlic. Zest half the lemon, then cut into quarters. Pick the mint leaves from the stalks, then roughly chop
- Combine the olives, garlic, lemon zest, juice from half the lemon, half the mint and the maple mustard dressing in the small bowl
Broccoli time
- Trim and cut the broccoli into thirds
- Reheat the frying pan with 1 tsp oil over medium-high heat. Once hot, add the broccoli and cook for 2-3 mins, until golden. Season with salt and pepper
- Add 1 tbsp water, cover with a lid and cook for 2-3 mins, until soft
Make the bean salad
- Drain and rinse the beans. Halve the tomatoes
- Add both to the large bowl and toss with the rocket, broccoli and three-quarters of the olive dressing. Season with salt and pepper
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
- Slice the pork against the grain
- Share the bean salad between bowls, topped with the pork. Spoon over the remaining olive dressing and sprinkle with the remaining mint. Garnish with the remaining lemon wedges
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