Penne with pork loin and Harissa paste

Ingredients:

400g Low-carb penne pasta

150g rainbow chard

100 ml thick double cream

4 pork loins

1 leek

6 tsp Harissa paste

2 tbsp chilli olive oil

olive oil

ground black pepper

salt

Serves 4

Preheat the oven to its highest setting. Mix chilli olive oil with 2 tsp of Harissa paste and brush it over the pork loins. Grill the pork loins under an oven grill for 5-6 mins.

Meanwhile, cook the pasta in salted simmering water as per the packaging instructions. 

Fry the sliced leek and rainbow chard in some olive oil until softened. Add the rest of the Harrisa paste, ground black pepper, double cream and a splash of pasta cooking water. Simmer the sauce for a minute. Stir the pasta through the sauce and serve it with the pork loin. 

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