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Herbed Pork

Herbed Pork

with Ratatouille, Butter Beans and Garlic Pan Sauce

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Chef Andre’s moreish Mediterranean-style ratatouille is the perfect accompaniment for tonight’s garlicky pork steaks. According to Andre, the traditional way to make ratatouille is to cook the different vegetables separately, before combining and cooking them slowly together until they attain a smooth, creamy consistency. This also helps the veg keep their own individual flavour. Fresh, simple and quick to make, this is a great quick-fix summer recipe.


Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the conflict in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Preparation Time35 minutes
Difficulty levelMedium
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

1 bunch(es)


1 unit(s)


1 unit(s)


½ pack(s)

Butter Beans

1 pack(s)

Finely Chopped Tomatoes with Onion and Garlic

2 unit(s)

Pork Loin Fillet

1 bunch(es)

Flat Leaf Parsley

1 clove

Garlic Clove

30 grams

Unsalted Butter

Nutritional information
Nutritional informationarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)2096 kJ
Energy (kcal)501 kcal
Fat27.0 g
of which saturates16.0 g
Carbohydrate25 g
of which sugars16.0 g
Protein35 g
Salt2.0 g
Always refer to the product label for the most accurate ingredient and allergen information.
Utensilsarrow down iconarrow down icon
Cutting board
Baking Tray
Aluminum Foil
Frying Pan
Garlic Press
Instructionsarrow up iconarrow up icon
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Preheat your grill to high. Pick the rosemary leaves from their stalks and finely chop (discard the stalks). Remove the ends from the aubergine then halve lengthways. Chop each half into 4 long strips, then chop widthways into small chunks. Trim the ends from the courgette then quarter lengthways. Chop widthways into small pieces. Drain the butter beans in a sieve.


Pop the aubergine onto a baking tray. Drizzle on a glug of oil, season with salt and pepper and sprinkle on one-third of the rosemary. Use your hands to coat the aubergine in the oil and seasoning then spread out in one layer. Pop under the grill and cook until soft and slightly charred, 10-12 mins. Turn halfway through cooking.


Heat a splash of oil in a large saucepan over medium-high heat. When the oil is hot, add the courgette and cook, stirring frequently, until browned, 4-5 mins. Add the remaining rosemary as the courgette cooks and season with salt and pepper. Once browned, stir in the butter beans and chopped tomatoes. Lower the heat to medium and simmer until the courgette is soft, stirring frequently, 10-12 mins.


While the ratatouille is simmering, heat a splash of oil in a frying pan over medium-high heat. Lay in the pork steaks and brown each side for 2 mins, then lower the heat to medium. Cook for a further 3-4 mins each side. IMPORTANT: The pork is cooked when no longer pink in the middle. When cooked take the pan off the heat. Leave the pork to rest in the pan covered with foil.


Meanwhile, roughly chop the flat leaf parsley (stalks and all). Peel and grate the garlic (or use a garlic press). Pop into a small bowl and add the butter. Mash together well. Season with salt and pepper and keep to one side. When the aubergine is cooked stir it into the ratatouille.


Transfer the pork steaks to a chopping board and thinly slice. Pop the frying pan back onto a medium heat. Add the herby butter to the juices in the pan, stirring well until you have a glossy sauce. Spoon the ratatouille into your bowls, top with pork and spoon the garlic pan sauce over the pork. Bon appetit!