Late last year I expelled the virtue of the pork tenderloin fillet – well I have to say I am on the same band-wagon tonight!
Juicy tender slices of Moroccan rubbed pork with crispy bread combined with fresh herb salad ingredients – OH MY GOSH – too good to not whip up for the two of us.
- 1 300 gram pork fillet
- 1 tbsp Moroccan season
- olive oil
- 200-grams chickpeas, rinsed & drained
- 1 tbsp lemon juice
- 1 tbsp butter
- 1 x 20cm Lebanese bread, ripped up!
- 1/2 telegraph cucumber, sliced
- 1/2 cup each mint & parsley, roughly chopped
- 1/2 small red onion, very thinly sliced
- 50 grams soft feta
Roll the pork fillet in the seasoning.
Heat the oil in a pan over a medium heat and roll the pork fillet in the pan for about 10 minutes (or just cooked through). Turn the meat until brown on all sides.
Cover the pork fillet in foil and set aside to rest.
Add a little more oil to the pan (without washing the pan!) ad add the chickpeas and cook until golden. Stir in the lemon juice and let the two ingredients bubble away until the lemon juice has evaporated. Set aside.
Add the butter to the pan with more oil and cook the bread until crisp and golden.
Time to assemble:
Slice the pork and place in a large bowl with the chickpeas, cucumber, herbs and onion and toss together.
Place the break on a serving platter and top with the salad, and them c rumble over the feta cheese. Drizzle over the pork resting juices. Serves 2.
Happy salad days xx