Instructions

1. First make the tomato sauce:
2. Chop the garlic, onion, celery, carrot and red pepper.
3. Heat the oil in a frying pan and add the chopped veggies.
4. Cook gently over low heat for 10 minutes.
5. Add the mixed spices and chilli, stir for a few seconds, then add tomato purée.
6. After stirring for a few seconds, add the tinned tomatoes, and using the tin, enough water to cover a veggies. Add the stock cube and bring to the boil.
7. Gently simmer for 20-25 minutes.
8. Turn off the heat and add the basil.
9. Using a stick blender process the stew until you get a thick sauce.
10. This can be refrigerated for up to 3 days or frozen.
11. When you’re ready to make the dish, cut the pork loin into 1 cm thick escallops.
12. Heat the oil and brown the meat on both sides for about 3 minutes. Add the balsamic and let it sizzle for a minute or so.
13. Pour over the tomato sauce and cook for 10 minutes over low heat.
14. Add the chopped cavolo nero and the drained beans. Cook for another 5-10 minutes.
15. Serve warm.