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Great for entertaining - quick, easy and tasty

Method

1.      Preheat oven to 170ºC.
2.      Trim off any sinew or fat from the fillet.
3.      Place the basil, garlic, cashew nuts, lemon juice, seasonings and oil in a food processor and blend to a coarse paste.
4.      Stir in the parmesan cheese and place basil paste on a flat plate.
5.      Roll the fillet in the paste to coat.
6.      Place coated fillet on baking tray and cook for 25-30 minutes, turning once. (If you have a meat thermometer cook until internal temperature of 71ºC)
7.      Allow to rest for 5 minutes before serving. A hint of pink is safe and guarantees tenderness.

To serve

Serve sliced in half diagonally with mashed potato and a crisp green salad.
Extra basil pesto can be served alongside.
This dish goes well with a chenin blanc or sauvignon blanc wine.
Analysis of Trim Pork Fillet shows that it has less than 3% fat, provides over 25% of the daily requirements for Zinc and Vitamin B12 and 85% of the recommended daily requirement of Thiamin, the nutrient that converts food into usable energy.

Basil & Cashew Nut Fillet

Clock
Preparation: 5 mins
Cooking: 30 mins
Serves: 4

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Ingredients

  • 500g whole Trim Pork fillets
  • 1 cup basil leaves
  • 1 clove garlic, crushed
  • ¼ cup roasted cashew nuts
  • 2 tablespoons lemon juice
  • Salt & freshly ground black pepper - to taste
  • 2 tablespoons olive oil
  • 2 tablespoons grated parmesan cheese

As featured in Jan/Feb 2010 issue of "In My Kitchen" magazine.

View all recipes that use the Fillet (Trim Pork) cut
View all recipes that use the Bake method

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