Sage and parsley rubbed pork with beetroot salad
Fresh flat-leaf parsley
2 tbs, chopped
1 tbs, chopped
Fresh lemon rind
2 tsp, finely grated
Lean pork fillet
480 g, (buy 600g)
Beetroot, canned in brine, drained
360 g, (buy 1 x 450g can)
Sugar snap peas
- Preheat oven to 200°C or 180°C fan-forced. Line a baking tray with baking paper.
- Meanwhile, combine parsley, sage and rind in a small bowl. Brush pork with half the oil. Sprinkle both sides of pork with sage mixture. Lightly spray a large non-stick frying pan with oil and heat over medium-high heat. Cook pork for 1 minute each side or until browned. Transfer to prepared tray.
- Bake pork for 10 minutes or until just cooked through. Transfer to a plate. Cover pork with foil and set aside to rest for 2 minutes before slicing thinly.
- Meanwhile, drain beetroot and thinly slice peas. Combine beetroot, peas, rocket and remaining oil in a large bowl. Season with salt and pepper. Top salad with pork and drizzle with vinegar to serve.