Pork Fillets with Spring Vegetables
This is a lovely and quick mid-week meal to whip up this summer using lean ingredients that are packed with flavour. The key ingredient is the roasted sesame oil (available at all stores) that is drizzled over at the end..
300g pork fillet tenderloin
salt and freshly ground black pepper
1 TB olive oil
80g mange tout
130g baby corn
2 portions packaged rice noodles
2 TB roasted sesame oil
½ red chili, finely sliced
Preheat the oven to 210°C.
Season the pork fillet with salt and freshly ground black pepper on all sides. Heat the olive oil in a pan and brown the outside of the pork until golden. Place onto a tray lined with greased foil and pop into the oven for 10 minutes. After 10 minutes, remove the tray from the oven and wrap the fillet up in the foil, and set aside to rest for 10 minutes.
In the meantime, bring a pan of water to the boil and cook the mange tout and baby corn for no longer than 4 minutes. Drain and set aside to keep warm.
Prepare the rice noodles according to the packet instructions.
Once the noodles are done and drained, add the vegetables, then drizzle over the sesame oil. Use tongs to gently combine and evenly coat the mixture in the sesame oil.
Use a sharp knife to slice the (rested) pork and serve over the noodle veg. If you like it hot (like I do) add a few slices of freshly sliced red chili to finish.