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.
Pan-fried pork with bean cassoulet
A classic of French country cooking, cassoulet is the ultimate comfort food. We’ve combined tender pork loin with butter beans and spinach in a creamy garlic and herb sauce, and served them with roasted potatoes, carrot and celeriac.
SWK: High protein
Plants 7
SWK: High fibre
Serving size
Ingredients
- 80g baby spinach
- 1 large potatoes
- 1 carrot
- 230g butter beans (Rehydrated butter beans, water, salt, antioxidant: ascorbic acid.)
- 300g pork medallions
- 1 pepper
- 120g fat-free Greek-style yogurt (Milk) (Skimmed Milk Concentrate, Skimmed Milk, Bacterial Starter Culture)
- 400g celeriac (Celery)
- 2 shallot
- 1 tsp chilli flakes (use a quarter)
- 4 tsp garlic, rosemary & thyme (Garlic, Salt, Rosemary, Thyme, Citric Acid E330.)
- 8g chicken stock powder (Chicory Extract, Yeast Extract, Salt, Natural Flavouring, Onion Powder, Sugar, Chicken Stock Powder (100% Chicken Broth Powder) Rapeseed Oil.)
Nutritional Information
Calories: 541
Protein: 55g
Carbs: 59g
Fat: 7.6g
Ingredients
- 8 tsp garlic, rosemary & thyme (Garlic, Salt, Rosemary, Thyme, Citric Acid E330.)
- 8g chicken stock powder (Chicory Extract, Yeast Extract, Salt, Natural Flavouring, Onion Powder, Sugar, Chicken Stock Powder (100% Chicken Broth Powder) Rapeseed Oil.)
- 400g celeriac (Celery)
- 600g potatoes
- 3 carrot
- 460g butter beans (Rehydrated butter beans, water, salt, antioxidant: ascorbic acid.)
- 1 tsp chilli flakes (use half)
- 160g baby spinach
- 600g pork medallions
- 4 shallot
- 1 pepper
- 240g fat-free Greek-style yogurt (Milk) (Skimmed Milk Concentrate, Skimmed Milk, Bacterial Starter Culture)
Nutritional Information
Calories: 572
Protein: 54g
Carbs: 68g
Fat: 7.3g
Pan-fried pork with bean cassoulet
A classic of French country cooking, cassoulet is the ultimate comfort food. We’ve combined tender pork loin with butter beans and spinach in a creamy garlic and herb sauce, and served them with roasted potatoes, carrot and celeriac.
Cook time:
45 mins
Cuisine:
French
Food group:
Pork
Allergens: Milk, Celery
Cooking Instructions
Get the veg in the oven
- Heat your oven to 240ºC/fan 220ºC/gas 9.
- Peel the celeriac and dice into 2cm cubes. Chop the potatoes into 2cm cubes, and cut the carrots into ½cm-thick slices.
- Put the prepared veg on a large baking tray lined with baking paper, spritz with cooking spray and roast for 25-30 mins.
Sauté the pork
- Meanwhile, on a separate board, trim any visible fat from the pork then lightly season.
- Spritz a large non-stick frying pan with cooking spray and put it over a medium-high heat. Fry the pork for 3-4 mins on each side until browned, then set aside on a plate.
Soften the shallots & pepper
- Peel and finely dice the shallots, and deseed and finely dice the pepper.
- Return the frying pan to a medium heat and spritz with more cooking spray. Cook the shallots and pepper for 6-8 mins, stirring occasionally.
Add some oomph!
- Drain and rinse the beans.
- Tip the beans into the frying pan along with the garlic & herb paste, a quarter of the chilli flakes sachet (half the sachet for 4 portions – to taste) and the spinach. Add the stock, pour in 150ml boiled water (250ml for 4 portions) and stir well.
- Return the pork to the pan and submerge in the sauce. Simmer for 8-10 mins (10-12 mins for 4 portions) until the sauce is reduced by two-thirds and the pork is cooked through.
Season & serve
- Take the pan off the heat and leave to cool a little, then stir in the yogurt and lightly season.
- Serve the pork and cassoulet with the roasted veg.