Sign up to our free daily email for the latest royal and entertainment news, interesting opinion, expert advice on styling and beauty trends, and no-nonsense guides to the health and wellness questions you want answered.
Thank you for signing up to . You will receive a verification email shortly.
There was a problem. Please refresh the page and try again.
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
- 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.
- 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.
- While the pork is cooking, place the mayonnaise, red peppers and garlic in a small blender and blitz until smooth.
- 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.
- 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
-
Chocolate and hazelnut roulade
This chocolate and hazelnut roulade comes with an optional Baileys Irish cream liqueur filling for an extra, festive twist
By Jen Bedloe • Published
-
Baileys Cheesecake
This no-bake Baileys cheesecake is so easy to make and perfect for cream liqueur lovers, plus it takes just 40 minutes to prepare
By Jess Meyer • Published
-
Chocolate torte with Baileys cream and salted praline
Serve this rich Chocolate torte with Baileys cream and salted praline for a festive dessert that makes a popular alternative to Christmas pudding
By Jen Bedloe • Published
-
Duchess Camilla reveals the secret exercise that keeps Prince Charles fit and healthy
The prince is a picture of health and is well into his 70s
By Sarah Finley • Published
-
Adele's hair stylist shares the golden rules for keeping hair healthy while on tour
Adele's hair always looks fabulous, so we took the opportunity to give stylish Sami Knight a good grilling
By Lauren Hughes • Published
-
The Queen's 'boring' Christmas dinner favorite revealed by royal chef
The Queen kept things basic when it came to Christmas dinners at Sandringham
By Caitlin Elliott • Last updated