Pork Steak & Cannellini Bean Salad with Tenderstem Broccoli & Olive Dressing

Serving size

1 person 2 people 4 people

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)

Allergens

Contains: Mustard

Nutritional Information

Typical values	per 100g	per portion
Energy	119Kcal	549Kcal
	496kJ	2297kJ
Fat	6.5g	30g
of which saturates	1.7g	8.1g
Carbohydrates	5g	25g
of which sugars	1.3g	6.2g
Protein	9.2g	42g
Salt	0.39g	1.8g
Fibre	2.7g	13g

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

Allergens

Contains: Mustard

Nutritional Information

Typical values	per 100g	per portion
Energy	119Kcal	549Kcal
	496kJ	2297kJ
Fat	6.5g	30g
of which saturates	1.7g	8.1g
Carbohydrates	5g	25g
of which sugars	1.3g	6.2g
Protein	9.2g	42g
Salt	0.39g	1.8g
Fibre	2.7g	13g

Back

High protein 1/3 daily fibre 5 plants

Pork Steak & Cannellini Bean Salad with Tenderstem Broccoli & Olive Dressing

Prep time: 15 mins

Total time: 25 mins

Cuisine: French

Food group: Pork

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!

Cooking Instructions

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.

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