Pork, aubergine and black bean sauce

This easy supper uses a black bean sauce to add earthy flavour to succulent pork and soft aubergine.

Serves: 2

Preparation time:  5 minutes

Cooking time:  10 minutes

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You will need

  • 350g British pork tenderloin fillet, thickly sliced
  • 1 medium aubergine, thickly sliced
  • 4 tablespoons olive oil
  • 425g jar Sharwood's black bean and red pepper cooking sauce
  • Sharwood's medium egg noodles, cooked according to pack instructions, to serve
  • Fresh coriander, leaves picked, to garnish
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Recipe Information

Step by step guide to making Pork, aubergine and black bean sauce

  1. Heat a griddle pan until smoking hot.
  2. Cook the pork for 2-3 minutes on each side, or until just cooked. Put to one side and keep warm.
  3. Brush the aubergine slices with the oil and cook on the griddle for 2-3 minutes each side until soft and charred.
  4. Meanwhile, heat the sauce through in a separate pan, then stir through the pork and aubergines, making sure everything is heated through.
  5. Serve with the noodles and garnish with fresh coriander.

*All information included in this recipe has been provided by Premier Foods.

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Nutritional information for Pork, aubergine and black bean sauce

Nutritional information for Pork, aubergine and black bean sauce

Nutrition type per serving
Calories 288 kcal
Total Fat 9.4g
Saturated Fat 1.8g
Salt 1.75g
Sugar 11.5g

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