Pork fillets are a great lean alternative alternative to the traditional indulgent Sunday roast! Try your hand at this delicious recipe courtesy of Australian Pork.
Trim pork fillet of any external fat, rub well with olive oil and season with salt and pepper.
Heat a BBQ, griddle pan or frying pan over a medium heat for 2 – 3 minutes.
BBQ or pan-fry the pork fillet for 6 - 7 minutes on each side, turning frequently to brown on all sides. Remove and allow the fillet to rest for 5 minutes in a warm place.
To prepare the salad, simply slice tomatoes and mozzarella balls, drizzle with olive oil, season with salt and pepper and garnish with basil leaves.
Slice the pork fillet diagonally into thick slices and serve with caprese salad finishing with a little balsamic glaze.
Fresh Mozzarella and Boconcini is the same thing. Buffalo Mozzarella or goat fetta can also be used in this salad.
Try using spray oil on your pre-heated pan, BBQ or grill – it adds flavour while using less oil.
For more, visit www.pork.com.au
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