Rosemary Pork Fillet with Pecorino, Rocket and Tomato Salad
By OcadoLife
Published on 17 January 2022
This lean and tender cut is great at taking on big flavours like rosemary. It's kept light with accompaniments of rice and salad, while the lemon, shallot and caper dressing adds some real punch. Serving four and taking only half an hour to rustle up, this recipe makes for a great weeknight dinner. Time and servings
30 minsTotal time
4Servings
30 minsCooking time
Ingredients
- 3 rosemary stalks, 2 left whole, 1 leaves picked and finely chopped
- 1 lemon, juice and zest
- 1 banana shallot, finely chopped
- 2 tbsp of capers
- 500 g of basmati and wild rice pouch
- 400 g of mixed tomatoes, sliced
- 90 g of rocket
- 70 g of pecorino, cut into shavings using a peeler
- 650 g of pork fillet, any fat removed
- 2 tbsp of olive oil
- 6 tbsp of extra virgin olive oil
Method
Step 1
Preheat oven to 200°C/180°C fan/gas 6. Season the pork and rub 1tbsp of olive oil all over. Using a frying pan that can go in the oven, sear the pork with the 2 whole rosemary stalks on a high heat, turning every 1 min for 4 mins to brown all sides. Then put the whole pan in the oven for 15 mins. (If you don’t have a pan that goes in the oven, just transfer the pork to a baking tray after searing.)Step 2
Meanwhile, make the dressing by combining the extra virgin olive oil, lemon, shallot, capers and finely chopped rosemary with some seasoning in a small bowl.Step 3
Once the pork is cooked, remove it to a plate, drizzle over the remaining 1tbsp of oil, cover with some foil and leave to rest.Step 4
Pop the rice into the microwave following the packet instructions, remove and set aside.Step 5
Remove the foil from the pork and thinly slice. Pour any juice back over the slices. Plate up the pork along with the rice, tomatoes, rocket and pecorino shavings. Drizzle the dressing over and serve with extra lemon wedges.