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Herb-crusted pork fillet, spiced carrot and spring vegetables

Published: April 22, 2015 at 2:01 PM

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serves 4

Easy

Total time: 1 hr

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This recipe for herb-crusted pork fillet, spiced carrot and spring vegetables comes from Verden restaurant in London. It makes for an easy but impressive dinner party main.

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Try this recipe for herb-crusted pork fillet, then check out our pork medallions and more pork recipes.

Ingredients

Nutrition

• 2 pork fillets

  trimmed

• oil

• 1 tbsp Dijon mustard

• 200ml chicken jus or strong chicken stock

  warmed to serve

• a handful pea shoots

  to serve

• 20g panko breadcrumbs

  toasted

• a small bunch flat-leaf parsley

• ½ a small bunch (optional) chervil

• 1 clove garlic

  grated

• chopped to make 2 tbsp tarragon

• 400g carrots

  peeled and thinly sliced

• 50g unsalted butter

• 1/2 tsp ground cumin

• 150g baby carrots

• 75g broad beans

  double podded

• 75g  fresh peas

• a knob  unsalted butter

• chopped tarragon

  to make 1 tbsp

Nutrition: per serving

• kcal407
• fat18.7g
• saturates8.7g
• carbs17.2g
• sugars0g
• fibre7.8g
• protein38.6g
• salt1g

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Method

• step 1

  Step 1
  Heat the oven to 180C/fan 160C/gas 4. For the herb crumb, whizz all the ingredients in a blender, until you get a fine breadcrumb. Put to one side.

• step 2

  Step 2
  For the spiced carrot, cook the carrots with the butter, cumin and 4 tbsp water in a covered pan until tender.Whizz in a blender until smooth and season. Push through a sieve and keep warm.

• step 3

  Step 3
  Generously season the pork fillets and brown on all sides in a little oil in a medium-hot frying pan. Once golden brown, transfer to a roasting tray and cook in the oven for 20 minutes.

• step 4

  Step 4
  Blanch the vegetables in salted water until al dente, around 6 minutes for the carrots, then add the peas and beans for the last minute. Remove and toss with butter and tarragon and season.

• step 5

  Step 5
  Remove the pork from the oven, brush with the mustard and rest for 4 minutes, covered in foil. Roll the pork in the crumb, carve into slices and serve on the carrot purée. Top with vegetables, a few pea shoots and dress with the jus.

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