Butter bean cassoulet with pan-fried pork fillet


This hearty butter bean cassoulet is the perfect accompaniment for golden, herby pork fillet. Top with a zesty gremolata to bring this dish alive!


For the pork

  • 275g/9¾oz pork tenderloin, trimmed of fat and sinew
  • 2 tsp extra virgin oil, plus a drizzle to serve
  • 15g/½oz butter
  • 2–3 sprigs thyme

For the cassoulet

For the gremolata

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