Oven-Roasted Pork Fillet

Pork fillet is a particularly lean cut of meat, making it a healthy

option. However, you could use pork chops instead. Here, the pork is

served with a parsley and almond pesto.

2 pork tenderloin fillets, about 13 ounces each

6 tablespoons extra virgin olive oil

2 ounces blanched almonds

1 garlic clove, crushed

1 bunch of flat leaf parsley

2 tablespoons freshly grated Parmesan cheese

Salt and pepper

To Serve:

  Boiled new potatoes

  Green salad

Trim off any gristle from the pork fillets, cut them in half

crossways and season with salt and pepper. Heat 1 tablespoon of the

oil in a frying pan and fry the meat for 2 to 3 minutes until browned

on all sides. Transfer to a roasting dish and cook in a preheated

oven, 375 degrees F, for 15 minutes, until cooked through. Remove

from the oven, wrap in foil and leave to rest for 5 minutes.

Meanwhile, dry-fry the almonds in a clean frying pan, stirring until

browned; allow to cool slightly. Place in a food processor with the

garlic, parsley, remaining oil and salt and pepper. Blend to form a

fairly smooth paste. Stir in the Parmesan and adjust the seasoning if

necessary.

Slice the pork, arrange it on plates with any pan juices and serve it

with boiled new potatoes and salad drizzled with spoonfuls of the

pesto.

                Servings: 4

Linda T.