Parmesan, garlic & parsley crusted pork fillet
Prep time
20 minutes
Cook time
20 minutes
Serves 4 people
Ingredients
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•1 ½ cups course fresh sourdough breadcrumbs
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•1/3 cup flat-leaf parsley leaves, chopped
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•½ cup freshly grated Parmesan
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•2 teaspoons finely grated lemon zest
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•2 garlic cloves, finely grated
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•2 tablespoons olive oil + olive oil spray
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•700g pork fillets, trimmed
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•2 tablespoons Dijon mustard
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•275g stem truss cherry tomatoes
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•Lemon wedges, to serve
Method
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1.Preheat oven to 200˚C/180˚fan-forced. Combine breadcrumbs, parsley, parmesan, lemon zest, garlic and oil in a medium bowl. Season with salt and black pepper. Mix until well combined.
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2.Place pork onto a baking tray lined with baking paper. Spread pork with mustard. Press breadcrumb mixture onto the top of the pork to coat. Spray with oil & roast for 15 minutes.
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3.Place tomatoes on the baking tray and spray with oil. Roast for a further 8-15 minutes (depending on thickness of pork) until crumb is golden and the pork is almost cooked through. Loosely cover with foil and set aside to rest for 5 minutes.
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4.Slice pork and serve with the roasted tomatoes and lemon wedges. Accompany with a leafy green salad if liked.