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Parmesan, Garlic & Parsley Crusted Pork Fillet

SERVES: 4 • TOTAL TIME: 40 MINUTES

Ingredients:

  • 1 ½ cups course fresh sourdough breadcrumbs

  • cup flat-leaf parsley leaves, chopped

  • ½ cup freshly grated Parmesan

  • 2 teaspoons finely grated lemon zest

  • 2 garlic cloves, finely grated

  • 2 tablespoons olive oil + olive oil spray

  • 700g pork fillets, trimmed

  • 2 tablespoons Dijon mustard

  • 275g stem truss cherry tomatoes

  • Lemon wedges, to serve

Directions:

  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.

  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.

  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.

  4. Slice pork and serve with the roasted tomatoes and lemon wedges. Accompany with a leafy green salad if liked.

This recipe is courtesy of Australian Pork.

Download Recipe Here:

Parmesan, Garlic & Parsley Crusted Pork Fillet
.pdf
Download PDF • 3.52MB

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