Pork fillet with green vegetable salad Pork fillet with green vegetable salad

Pork fillet with green vegetable salad

Prep Time

Prep Time
20 minutes

Cooking Time

cooking time
6 minutes

Easy Cooking Skill

cooking skill
Easy

Serves

serves
2 people

Ingredients

  • For the Pork:

  • 225g pork fillet, pork loin medallions or pork escallops
  • Zest and juice of 1 lemon
  • 1 teaspoon ground paprika
  • 2 garlic cloves, peeled thinly sliced
  • 1 teaspoon rapeseed or olive oil
  • For the Yogurt and Mint Dressing:

  • 5 tablespoons fat-free Greek yogurt
  • Zest and juice of ½ lemon
  • 2-3 tablespoons freshly chopped mint
  • For the Salad:

  • 100g green beans, trimmed and blanched
  • 100g Brussel sprouts, finely shredded
  • 100g prepared cauliflower rice, cooked and cooled
  • Juice of ½ lemon
  • Freshly chopped mint, to garnish

Method

1

For the Pork:

In a large bowl put the pork, lemon zest and juice, seasoning, paprika, garlic and oil. Season, cover and marinate in the fridge for 20 minutes, or longer if time allows.

 

2

Remove the pork from the marinade and cook on the griddle or in a hot frying pan on the hob. According to your preference until the meat juices run clear. Set aside for 1-2 minutes then slice. If using pork fillet rest for 3 minutes, then slice.

3

For the Dressing:

In a medium bowl mix the dressing ingredients together and combine with the salad and pork.

4

Garnish the salad with the herbs and serve immediately. 

Additional Information

Cooking time:

Pork Fillet: 10-12mins turning occasionally, 3mins in oven at 170°C, 3mins resting time. Internal Core temperature: 70°C or above.

Pork Loin Medallions: 5-6mins on each side, 3mins in oven at 170°C, 1-2mins resting time. Internal Core temperature: 70°C or above.

Pork Escallops: 1-2mins on each side, 1-2mins resting time. Internal Core temperature: 70°C or above.

 

Nutrition