Pork fillet is lean, tasty and quick to cook - making it ideal for a quick, nutritious weeknight dinner. The berries, radicchio and blue cheese bring a dash of elan.
Prep time: 10 mins
Cooking time: 30 mins
- 1 pork fillet
- 1 punnet blueberries
- 1 punnet blackberries
- 70g blue cheese
- 1 radicchio
- 1 punnet king oyster mushrooms
- ½ cup walnuts
- 1 tsp ground fennel seed
- Salt and pepper
- Olive oil
- 1 tbsp dijon mustard
- 2 tbsp vino cotto or caramelised balsamic vinegar
Preheat your oven to 180ºC.
Pat dry the pork fillet, season with ground fennel, salt and pepper. Sear in a hot pan with olive oil for 2 min on each side until golden brown.
Place the pork fillet on a baking tray lined with baking paper and rub with the mustard, place in the oven for 12mins until cooked through. Remove from oven and let rest for 10 min before slicing.
Meanwhile, place the berries on a saucepan on medium high heat with the vino cotto and a drizzle of olive oil. Bring to the boil and turn down to low, add 1 Tbsp of the blue cheese and melt through, let cook for 5 min and set aside.
Pick the radicchio leaves and sear them in a hot frying pan with a drizzle of olive oil for couple of min, set aside.
Finely slice the king oyster mushrooms and sear in a hot frying pan and a drizzle of olive oil for approx. 3min until soft and golden .
Finely slice the pork fillet and serve with mushrooms, radicchio, walnuts, blue cheese and berry sauce.