Pork with Peppers, Tomatoes and White Beans

Ingredients

Serves 4.

• 1 pepper (red, yellow or green), sliced
• 1 courgette, cut into half-moons
• ½ red onion, cut into wedges
• 250 g cherry tomatoes
• 500 g pork fillet (tenderloin)
• 2 × 400 g tins cannellini beans, drained and rinsed
• 1 lemon
• ¼ bunch parsley, chopped
• 3 tbsp olive oil
• 1 tsp dried oregano
• ½ tsp paprika
• ½ tsp garlic granules
• salt, to taste

Check the label: sulphites. Always read the labels if you cook for someone with an allergy.

Method

1. Heat the oven to 220°C (200°C fan). Toss the peppers, courgette, red onion and cherry tomatoes with 2 tablespoons of the olive oil, half the dried oregano and a pinch of salt on a large baking tray (use two trays if it looks crowded) and roast for 6 minutes.
2. Meanwhile, pat the pork dry, cut it into thick medallions and put them in a bowl with the rest of the oregano, the paprika, garlic granules, ½ teaspoon of salt and 1 tablespoon of oil. Stir with a spoon to coat, then wash your hands, the board and the knife in hot, soapy water.
3. Take out the tray, stir the beans into the vegetables and, using tongs, lay the pork on top. Roast for 12 minutes, until the pork reaches 63°C. For anyone pregnant, cook until no pink remains (71°C). Rest for 3 minutes.
4. Squeeze over the lemon, drizzle with the rest of the oil and scatter with the parsley.

Leftovers: Fridge 2 days; reheat until piping hot.