Lifestyle
Enjoy a fusion of flavours with pork fillet and baked feta salad
Whether you're hosting a dinner party or seeking a delightful weeknight dinner, this dish is a culinary gem that will never disappoint.
This delightful dish marries the succulence of perfectly cooked pork with the creamy decadence of baked feta, creating a meal that’s not only delicious but also surprisingly easy to prepare. Recipe compliments of Eskort.
Tip tips:
- Opt for a good-quality feta cheese that will become beautifully creamy when baked.
- Select a variety of fresh greens such as arugula, spinach, or mixed baby greens for the salad base.
- Thinly sliced red onion brings a mild, crunchy bite.
- High-quality olive oil, along with fresh herbs like rosemary, thyme, and oregano, are essential for flavouring both the pork and the salad.
Ingredients
- 1.5kg Eskort Pork Fillet
- 2 cups Feta Salad
- 1 cup Mixed Seeds
- 4 hand Baby Spinach
- 4 tbsp Red Wine Vinegar
- Salt and Pepper to tase
- 4 tbsp Lemon Flavoured Avocado Oil
- Oil for cooking
Method
- Preheat the oven to 190°
- Place the feta on a lined baking tray and bake for 5 minutes.
- Heat a frying pan over a high heat.
- Oil the filet and season with salt and pepper.
- Sear the fillet for 5 minutes on both sides and place in the oven for 8 more minutes and allow to rest.
- Fry the seeds in a hot pan with some salt and avocado oil.
Serve
- Thinly slice the fillet and drizzle with the red wine vinegar.
- Serve the fillet on the wild rocket with the crumbled baked feta and the seeds.
- Dress the salad with the lemon avo oil and serve.
