Ingredients

• 1/4 cup balsamic vinegar
• 6 cloves garlic, crushed
• 2 tbs rosemary, finely chopped
• to taste pepper
• 500 g pork loin medallion, trimmed of fat
• 3 tbs olive oil
• 1 onion, finely diced
• 2 x 400 g cans no-added-salt cannelini or butter beans, drained and rinsed
• 2 cups baby spinach leaves
• spray olive or canola oil spray
• 2 bunch asparagus, ends trimmed

Method

1. Combine vinegar, half the garlic, half the rosemary and pepper in a non-metal dish, add pork and turn to coat with the marinade. Cover, refrigerate and marinate for as long as time permits, from 5 minutes to several hours.
2. Heat the olive oil in a large frypan and cook onion for 5 minutes, stirring often, until soft. Add the remaining garlic and rosemary and cook for another 2 minutes.
3. Add beans and spinach to the onions and cook for 2 minutes, until beans are warm and spinach is wilted. Use a potato masher, wooden spoon or fork to crush beans mixture until it is a chunky mash. Season well with pepper.
4. Spray a barbecue, char-grill or griddle pan with oil and heat to medium-high. Drain steaks well and discard marinade. Place pork and asparagus on grill. Cook pork for 2-4 minutes each side, depending on thickness, or until cooked to your liking.
5. Remove pork from heat, cover and set aside to rest for 5 minutes. Cook asparagus for about 7 minutes in total, or until lightly charred, turning occasionally.
6. Serve pork and asparagus on bean mash, spooning over any cooking juices.
   
   Variation: Serve with oven-roasted cherry tomatoes or green beans instead of asparagus.

Nutrition Information