Herby Pork Fillet with A Strawberry & Baby Spinach Salad

herby_pork_fillet_with_a_strawber

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Serves 4

Ingredients

700g pork fillet
2 tbsp lard
Himalayan salt
freshly ground black pepper
2 tbsp grain mustard
10g fresh parsley
5g fresh basil
5g fresh marjoram
150g strawberries
80g baby spinach
50g hazelnuts
extra virgin olive oil
balsamic vinegar

Method

  1. Start by toasting your hazelnuts and halving your strawberries. Preheat the oven to 180°C. Season the pork well. Heat an ovenproof pan, add the lard and brown the pork on all sides. Place in the oven and cook for 15–20 minutes. Remove and allow to cool.
  2. When cool enough to handle, brush pork with the grain mustard. Mix the basil, parsley and marjoram together, place on a chopping board and roll the fillet in the herbs to cover. Set aside.
  3. For the salad: Toss together the halved strawberries, toasted hazelnuts and spinach; drizzle with olive oil and balsamic vinegar.
  4. To serve: Slice the pork and serve with the salad.

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