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Herb-crusted pork fillet, spiced carrot and spring vegetables

  • serves 4
  • Easy

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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Ingredients

  • pork fillets 2, trimmed
  • oil
  • Dijon mustard 1 tbsp
  • chicken jus or strong chicken stock 200ml, warmed to serve
  • pea shoots a handful, to serve
  • panko breadcrumbs 20g, toasted
  • flat-leaf parsley a small bunch
  • chervil ½ a small bunch (optional)
  • garlic 1 clove, grated
  • tarragon chopped to make 2 tbsp
  • carrots 400g, peeled and thinly sliced
  • unsalted butter 50g
  • ground cumin 1/2 tsp
  • baby carrots 150g
  • broad beans 75g, double podded
  • fresh peas 75g 
  • unsalted butter a knob 
  • tarragon chopped, to make 1 tbsp

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.

Nutritional Information

  • Kcals 407
  • Carbs 17.2g
  • Protein 38.6g
  • Fat 18.7g
  • Salt 1g
  • Saturates 8.7g
  • Fibre 7.8g
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