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Method

1.      Preheat oven to 170ºC.
2.      Trim off any sinew or fat from the fillet.
3.      Place the rye bread crumbs, rosemary, lemon juice and olive oil in a bowl and mix well. Season to taste.
4.      Place the crumb mixture on a flat plate.
5.      Roll the fillet in the mixture to coat.
6.      Place coated fillet on baking tray and roast for 25-30 minutes, turning once. (If you have a meat thermometer roast 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.
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.

Rye and Rosemary Crusted Fillet

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

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Ingredients

  • 500g whole Trim Pork fillets
  • ½ cup of rye bread crumbs
  • 2 tablespoons fresh rosemary, chopped finely
  • 2 tablespoons lemon juice
  • 2 tablespoons olive oil
  • Salt and freshly ground black pepper, to taste
View all recipes that use the Fillet (Trim Pork) cut
View all recipes that use the Bake method
View all recipes that use the Roast method

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