Ingredients:
Method:
Whisk together the balsamic vinegar and Dijon mustard to use as a marinade.
Place the pork fillet in a shallow dish or a resealable plastic bag, pour the marinade over and refrigerate for 15 minutes.
Place a pan on high heat and add olive oil. Drain the fillet and discard the remaining marinade.
Panfry the Fillet over high to medium heat for 4 minutes per side. Season with salt and pepper to taste.
Remove the fillet from the pan and fold it in aluminium foil. Set aside to rest, allowing juices to redistribute
Now you can start assembling your fresh salad (Lettuce and berries)
Once the fillets are cooled, slice and dish over your fresh salad.
Garnish with hard cheese shavings.
Serve with a balsamic reduction as additional dressing. (We used the Willow Creek Red fig and vanilla-infused balsamic reduction)
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