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.
Pork medallions with creamed cabbage & beans
Juicy slices of grilled pork on a bed of creamy cabbage and leeks is a dreamy dinner combination. Just add butter beans for filling power and crisp green beans for crunch and you won’t want it to end…
SWK: High protein
Plants 5
SWK: High fibre
Serving size
Ingredients
- 1 handful of fresh flat-leaf parsley
- 160g green beans
- 2 tsp Dijon mustard (Mustard) (Water, Mustard Seeds (Ground), Spirit Vinegar, Salt)
- 120g fat-free Greek-style yogurt (Milk) (Skimmed Milk Concentrate, Skimmed Milk, Bacterial Starter Culture)
- 1 onion
- 1 leek
- 1 savoy cabbage
- 300g pork medallions
- 4 tsp garlic paste (Garlic, Sea Salt, Citric Acid)
- 230g butter beans (Rehydrated butter beans, water, salt, antioxidant: ascorbic acid.)
- 1 chicken stock cube (use half) (Celery) (sea salt, potato starch*, sustainable palm oil* , sugar*, chicken fat* 3.5%, yeast extract, natural flavour, chicken meat* 1%, herbs & spices* (turmeric*, black pepper*, parsley*, rosemary*), onion powder*. * Organic ingredient)
Nutritional Information
Calories: 439
Protein: 51g
Carbs: 37g
Fat: 7.6g
Ingredients
- 240g fat-free Greek-style yogurt (Milk) (Skimmed Milk Concentrate, Skimmed Milk, Bacterial Starter Culture)
- 1 tbsp Dijon mustard (Mustard) (Water, Mustard Seeds (Ground), Spirit Vinegar, Salt)
- 2 onion
- 2 leek
- 1 savoy cabbage
- 1 handful of fresh flat-leaf parsley
- 240g green beans
- 600g pork medallions
- 8 x garlic paste (Garlic, Sea Salt, Citric Acid)
- 460g butter beans (Rehydrated butter beans, water, salt, antioxidant: ascorbic acid.)
- 1 chicken stock cube (use half) (Celery) (sea salt, potato starch*, sustainable palm oil* , sugar*, chicken fat* 3.5%, yeast extract, natural flavour, chicken meat* 1%, herbs & spices* (turmeric*, black pepper*, parsley*, rosemary*), onion powder*. * Organic ingredient)
Nutritional Information
Calories: 428
Protein: 51g
Carbs: 36g
Fat: 7.1g
Pork medallions with creamed cabbage & beans
Juicy slices of grilled pork on a bed of creamy cabbage and leeks is a dreamy dinner combination. Just add butter beans for filling power and crisp green beans for crunch and you won’t want it to end…
Cook time:
30 mins
Cuisine:
British
Food group:
Pork
Allergens: Milk, Mustard
Cooking Instructions
Before you start
- 1 medium baking tray
- 1 saucepan
- 1 large non stick frying pan
Trim & chop
- Heat your grill to high.
- Peel and thinly slice the onions. Trim the leeks and halve them lengthways, then thinly slice into half-moons. Core, trim and thinly slice the cabbage. Finely chop the parsley, then trim the green beans.
Grill the pork
- Put the pork on a baking tray lined with foil and spritz with cooking spray. Lightly season and grill for 10-12 mins, until cooked through.
Things get saucy!
- Meanwhile, spritz a large non-stick frying pan with cooking spray and put it over a medium-high heat. Fry the onions, leeks and cabbage for 5 mins, adding a splash of water if they start to catch.
- Stir in the garlic paste and the butter beans and their water, and crumble in half the stock cube. Stir well and simmer for 3-4 mins, until the sauce is reduced by half.
- Remove the pan from the heat, leave to cool slightly and stir in half the parsley, all the yogurt and the mustard.
Simmer the beans
- Cook the green beans in boiling water for 3-4 mins, then drain.
Plate up
- Thinly slice the pork against the grain.
- Spoon out generous helpings of the creamed cabbage and butter beans. Top with the pork, sprinkle over the remaining parsley and serve with the green beans.