Sage and parsley rubbed pork with beetroot salad
2
Points®
Total time: 20 min • Prep: 10 min • Cook: 10 min • Serves: 4 • Difficulty: Easy
Who would have thought that sage and parsley was a good combination? Definitely the star of the dish, this rub makes the pork super flavoursome and the beetroot adds a lovely hint of sweetness.
Ingredients
Fresh flat-leaf parsley
2 tbs, chopped
Fresh sage
1 tbs, chopped
Fresh lemon rind
2 tsp, finely grated
Pork fillet or tenderloin, raw
480 g, (buy 600g)
Olive oil
1 tbs
Beetroot, canned in brine, drained
360 g, (buy 1 x 450g can)
Sugar snap peas
150 g
Rocket
100 g
Balsamic vinegar
2 tsp
Instructions
1
Preheat oven to 200°C or 180°C fan-forced. Line a baking tray with baking paper.
2
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.
3
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.
4
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.
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