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.
Hasty tasty pork with fennel & butter bean stew
We've given pork and beans a glow up – with irresistible results! Pork loin is smothered in our garlicky herb paste and grilled, while a speedy stew of onion, fennel, tomatoes and butter beans simmers on the hob. Capers, chilli and lemon elevate everything, then spinach and the tender sliced pork finish the dish.
SWK: High protein
Plants 7
SWK: High fibre
quick cook
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Serving size
Ingredients
- 300g pork medallions
- 2 tbsp garlic, basil & parsley paste (Garlic, Basil, Parsley, Sea Salt, Citric Acid.)
- 1 onion
- 1 fennel
- ½ tsp chilli flakes
- 20g capers in brine (Capers (93.5%), Salt (4.5%), Water (1%), Grape Vinegar (1%))
- 230g butter beans (Rehydrated butter beans, water, salt, antioxidant: ascorbic acid.)
- 200g passata (tomatoes, salt, citric acid)
- 80g baby spinach
- 1 unwaxed lemon
- 100g Tomatoes Baby Seasonal Mix
Nutritional Information
Calories: 418
Protein: 48g
Carbs: 38g
Fat: 6.7g
Ingredients
- 600g pork medallions
- 4 tbsp garlic, basil & parsley paste (Garlic, Basil, Parsley, Sea Salt, Citric Acid.)
- 2 onion
- 2 fennel
- 1 tsp chilli flakes
- 40g capers in brine (Capers (93.5%), Salt (4.5%), Water (1%), Grape Vinegar (1%))
- 460g butter beans (Rehydrated butter beans, water, salt, antioxidant: ascorbic acid.)
- 400g passata (tomatoes, salt, citric acid)
- 160g baby spinach
- 1 unwaxed lemon
- 190g Tomatoes Baby Seasonal Mix
Nutritional Information
Calories: 410
Protein: 48g
Carbs: 36g
Fat: 6.7g
Hasty tasty pork with fennel & butter bean stew
We've given pork and beans a glow up – with irresistible results! Pork loin is smothered in our garlicky herb paste and grilled, while a speedy stew of onion, fennel, tomatoes and butter beans simmers on the hob. Capers, chilli and lemon elevate everything, then spinach and the tender sliced pork finish the dish.
Cook time:
20 mins
Cuisine:
British
Food group:
Pork
Cooking Instructions
Before you start
- 1 baking tray
- 1 large non stick frying pan
Grill the pork
- Heat your grill to high.
- Put the pork on a baking tray lined with foil and spritz with cooking spray. Spread half the garlic & herb paste over the pork and grill for 12-14 mins until cooked through.
Chop & fry
- Meanwhile, peel and thinly slice the onions. Trim the fennel bulbs and thinly slice.
- Spritz a large non-stick frying pan with cooking spray and put it over a medium-high heat. Fry the onions and fennel for 5 mins.
- Add the remaining garlic & herb paste, the tomatoes, chilli flakes (to taste) and capers and cook for 2 mins.
Simmer your stew
- Tip in the butter beans and their water and the passata, then stir and simmer for 5 mins.
- Gather the spinach into a tight bunch and roughly chop. Add it to the pan, squeeze in the lemon juice (to taste) and cook for 2 mins.
Slice & serve
- On a separate board, slice the pork against the grain, then arrange it on top of the stew and serve.