Lean In 15 Bashed Pork With Red Pepper Mayo Recipe

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joe wicks body coach lean in 15 Bashed Pork with red pepper mayo
  • Healthy
Serves1
SkillEasy
Total Time15 mins
Cost RangeCheap
By Woman and Home
published

Joe Wicks, also known as The Body Coach, is famous for his fast and delicious Lean In 15 recipes (opens in new tab) which have helped thousands of people shed the pounds. His logic is simple, taking lean meats and low fat cuts he pays particular to high protein ingredients to keep you feeling fuller for longer. He says, "pork tenderloin can sometimes be a bit dry, but not when you cook it in butter and add this amazing red pepper mayo. I think you’ll be pleasantly surprised when you try this one."

HOW TO MAKE LEAN IN 15 BASHED PORK WITH RED PEPPER MAYO

Lean in 15: The Sustain Plan is out on November 17th (Bluebird, £16.99)

Method

  1. Place the pork between two pieces of cling film or baking parchment on a chopping board. Using a rolling pin, meat mallet or any other blunt instrument, bash the meat until each piece is about 1cm thick. Make sure the loin is turned cut side up so you’re bashing down into the grain.
  2. Melt the butter in a large frying pan over a medium heat. Season the pork with salt and pepper and, when the butter is bubbling, add the herbs and cook for a few seconds, then gently lay the pork steaks in the pan. Fry for about 3 minutes on each side, or until cooked through – you can check this by slicing into a thick part of the meat to make sure there is no pink left.
  3. While the pork is cooking, place the mayonnaise, red peppers and garlic in a small blender and blitz until smooth.
  4. When the pork is cooked, remove to a plate and dab with a little kitchen roll to remove some of the fat. Arrange the steaks on your plate, top with the rocket and almonds and then drizzle over the mayonnaise.
  5. Serve up with a sunny smile and a squeeze of lemon.

Ingredients

  • 2 x 120g pork tenderloins
  • 1 tsp butter
  • Salt and pepper
  • 1 sprig of rosemary, leaves only, finely chopped
  • 2 sage leaves, finely sliced
  • 30g mayonnaise
  • 2 jarred red peppers, drained and roughly chopped
  • 1⁄2 clove garlic, roughly chopped
  • Big handful of rocket
  • 20g whole almonds
  • Juice of 1⁄2 lemon, to serve
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