Herb-crusted pork fillet, spiced carrot and spring vegetables
- Preparation and cooking time
- Total time
- Easy
- serves 4
Skip to ingredients
- 2 pork filletstrimmed
- oil
- 1 tbsp Dijon mustard
- 200ml chicken jus or strong chicken stockwarmed to serve
- a handful pea shootsto serve
- 20g panko breadcrumbstoasted
- a small bunch flat-leaf parsley
- ½ a small bunch (optional) chervil
- 1 clove garlicgrated
- chopped to make 2 tbsp tarragon
- 400g carrotspeeled and thinly sliced
- 50g unsalted butter
- 1/2 tsp ground cumin
- 150g baby carrots
- 75g broad beansdouble podded
- 75g fresh peas
- a knob unsalted butter
- chopped tarragonto make 1 tbsp
Nutrition: per serving
- kcal407
- fat18.7g
- saturates8.7g
- carbs17.2g
- sugars0g
- fibre7.8g
- protein38.6g
- salt1g
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.
