in Recipes

Pork fillet with rosemary

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Ingredients for 2 servings:

  • 250 g pork fillet(s)
  • 4 potatoes
  • 300 g beetroot
  • 2 bay leaves
  • 1 zucchini
  • salt and pepper
  • oil
  • 1 sprig(s) rosemary
  • 1 cup vegetable broth (approx. 200 – 250 ml content)
  • chives
  • Parsley, flat

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 45 minutes

reduced-calorie

Pierce the pork fillet lengthwise with a thin knife and pierce with a rosemary sprig. Fry the meat in 1 teaspoon of oil over medium heat for about 15 minutes, seasoning with salt and pepper. Meanwhile, peel and dice the potatoes and beetroot, and cook in the vegetable broth with the bay leaves for about 8-10 minutes with the lid tightly closed. Dice the zucchini and add to the vegetables for another three minutes. Reduce the liquid slightly. Arrange on plates and serve sprinkled with chives and flat-leaf parsley.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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