Serves: 3–4
INGREDIENTS
1 x 800 gram piece butterflied pork scotch fillet (we use Freedom Farms pork)
sea salt and freshly ground pepper
2 tablespoons olive oil
1 onion, finely sliced
2 x 400 gram cans butterbeans, drained and rinsed
6-8 sage leaves, roughly chopped
1 clove garlic, crushed
3 tablespoons Marsala, dry sherry or white wine
200 grams cherry tomatoes
200 ml pork, chicken or vegetable stock
METHOD
Preheat the oven to 180°C.
Heat the oil in a large, heavy-based ovenproof casserole dish with a lid, until hot. Season the pork generously all over and cook for 2-3 minutes on each side until golden brown. Remove from the pan and set aside.
Add the onion to the pan and sauté for 2-3 minutes and then stir in the beans and sage. Cook for a further couple of minutes before stirring in the garlic, Marsala and tomatoes. Add the stock, bring to the boil then turn off the heat and place the pork on top.
Cover and braise in the oven for 40-45 minutes or until the pork is cooked through. Remove and rest the meat for 5-10 minutes before slicing and serving it on top of the beans.
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latest issue:
Issue #122
Our latest of dish is an absolute bumper issue, packed with over 70 recipes! We start by chatting with the MasterChef Australia judges and Kiwi contestant Ben Mcdonald before cooking up the very best of what’s in season. Then we make freezer meals easy and delicious with double-batch cooking. Next up we share some of our faves including Pretzel-crumbed Chicken Schnitty and French Onion Soup Mac and Cheese. Then we whip up warming curries, tempting dinners for two, epic sides like our Parmesan-crusted Roasted Potatoes, and crowd pleasers like our cover-star Miso French Onion Chicken. We finish up with irresistible sweet treats and a run-down of top Aussie shiraz!