Pork Fillet With Fine Herbs Recipe
Ingredients
| 2 ml 1/2 tsp dried thyme | ||
| 2 ml 1/2 tsp dried rosemary | ||
| Zest of 1/2 a lemon, grated | ||
| Lemon juice | 1 | |
| Garlic | 4 Clove (5gm), crushed | |
| 15 ml 1 tbsp fresh ginger, chopped | ||
| 15 ml 1 tbsp olive oil | ||
| 15 ml 3 tsp honey | ||
| Ground pepper | 1 To taste | |
| 50 ml 3 tbsp margarine | ||
| 375 g 3/4 lb fillet of pork, cleaned | ||
| Lemon zest julienne | ||
| 4 baked potatoes bouquets of parsley | ||
Directions
Combine the thyme, rosemary, lemon zest and juice, garlic, ginger, oil, honey and pepper in an electric mixer and puree.
Add the margarine and continue mixing.
Coat the pork with the marinade.
Place the pork on a plate and pour the remainder of the marinade over it.
Cover and let refrigerate for 4 hours or overnight.
Drain and grill the pork until desired.
Heat the marinade.
Slice the pork and arrange it on 4 plates; garnish with the lemon zest julienne.
Add the margarine and continue mixing.
Coat the pork with the marinade.
Place the pork on a plate and pour the remainder of the marinade over it.
Cover and let refrigerate for 4 hours or overnight.
Drain and grill the pork until desired.
Heat the marinade.
Slice the pork and arrange it on 4 plates; garnish with the lemon zest julienne.
Chef
