Herby Pork Fillet with A Strawberry & Baby Spinach Salad
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|700g pork fillet|
|2 tbsp lard|
|freshly ground black pepper|
|2 tbsp grain mustard|
|10g fresh parsley|
|5g fresh basil|
|5g fresh marjoram|
|80g baby spinach|
|extra virgin olive oil|
- 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.
- 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.
- For the salad: Toss together the halved strawberries, toasted hazelnuts and spinach; drizzle with olive oil and balsamic vinegar.
- To serve: Slice the pork and serve with the salad.