Slice the pork fillet into thin slices and serve the butter and herb dip on the side.
Serve chunks of ciabatta with cheese, seasonal berries, and onion & date marmalade.
Platter for Two
Ingredients
- Pork Fillet with Butter & Herb Dip
- 1 Eskort Pork Fillet
- 60ml (¼ cup) olive oil
- 60ml (¼ cup) butter
- 3 cloves garlic, chopped finely
- 5ml (1 tsp) salt
- 10ml (2 tsp) ground black pepper
- 60ml (¼ cup) spring onion, chopped
- 5ml (½ tsp) ground cumin
- 5ml (½ tsp) paprika
- 45ml (3 tbsp) olive oil, for cooking
- Ciabatta, Cheese and Berries
- 1 loaf ciabatta bread, torn into chunks
- 100g soft cheese
- 100g matured white cheese
- 100g Gorgonzola cheese
- 200g fresh seasonal fruits and berries
- Onion & Date Marmalade
- 1 large onion, sliced
- 60ml (½ cup) dates, pips removed and chopped
- 5ml (1 tsp) cumin seeds
- 45ml (3 tbsp) olive oil
- 60ml (¼ cup) brown vinegar
- 60ml (¼ cup) brown sugar
- Allergens
- This recipe contains wheat (gluten) and dairy (lactose).
- Substitutions
- Ciabatta (gluten): Use gluten-free ciabatta or any gluten-free bread.
- Cheese (lactose): Use a selection of lactose-free or vegan cheeses.
Method
- Pork Fillet with Butter & Herb Dip
- Cover the fillet with 3 tablespoons of olive oil and season with salt and pepper.
- Sear in a hot pan for 5 minutes on each side.
- Leave the fillet in the pan and remove from the heat.
- In a small pot, combine ¼ cup of oil, butter, garlic, spring onion, cumin and paprika in a small pot and heat until the butter melts.
- Onion & Date Marmalade
- Heat olive oil in a frying pan over moderate heat.
- Fry the onions until golden, then add the remaining ingredients.
- Allow to simmer for 5 minutes then remove from heat.
- Store in a sterilised jar and refrigerate until needed.
Serve
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