Last updated on May 15th, 2018 at 02:42 pm
Solo recipe for Parsley Pesto Pork Fillet, served with bulgur wheat and roast veg
10g parsley – chop leaves finely
5g mint – discard stalks
1/2 clove garlic – peel, grate finely & chop
1/4 lemon – zest & juice
1 beetroot – peel & dice (1cm)
1 carrot – peel & slice into coins (½ cm)
10g pecan nuts
1/4 cup bulgur wheat
150g pork fillet – season with salt & pepper
olive oil (from your pantry)
salt & pepper (from your pantry)
tin foil (from your pantry)
Preparation: Preheat the oven to 200°C. Boil the kettle. Prepare all ingredients as indicated above.
Lemon: Using the fine side of a box grater, grate the peel to create zest. Then cut in half and juice.
Beetroots, carrots & nuts: Place the carrots and beetroot on a tin foil lined baking tray with a drizzle of olive oil and season with salt and pepper. Mix and arrange in a single layer and roast for 35 minutes until crispy and golden. In the last 8 minutes of cooking, place the pecan nuts on a separate tray to toast. Once toasted, chop roughly.
Pork fillet: Place a pan on medium-high heat with a drizzle of olive oil. When hot, brown the fillet for 4-5 minutes. Then place in the oven and cook for another 5-10 minutes, until cooked through. Remove, slice, and season with salt and pepper.
Bulgur wheat: Place a pot on medium-high heat and add boiling water (½ cup for 1). Add the wheat and boil gently for 10 minutes until tender. Drain and season.
Parsley pesto: Chop the mint leaves finely then mix them with the parsley, garlic, lemon zest and juice. Whisk in the olive oil (½ tbsp for 1).
Serve by mixing ¾ of the parsley pesto through the bulgur wheat, and top with the roast veggies, toasted pecan nuts and sliced fillet. Top the pork with the REST of the pesto.
Recipe courtesy of Daily Dish– a weekly service that delivers exact quantities of all the fresh ingredients you need to make four delicious homemade meals. Each dish takes only 30 minutes from start to finish. See what’s on the Daily Dish menu this week.