Pork fillets with Greek salad
By: Antony Worrall Thompson From: Good Food Live
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Pork fillets with Greek salad
- Prep time:
- 20 mins, plus resting and marinating
- Cook time:
- 15 mins
- Serves:
- 4
Enjoy a taste of the Mediterranean with Antony Worrall Thompson's simple, tasty recipe for pan-fried pork served with salad
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Ingredients
- 4 Pork fillet, (about 200g each)
- 4 plum tomatoes
- 1/2 Cucumber, peeled and cut into 1cm thick slices
- 115g Feta cheese, cubed
- 55 g black Kalamata olives, in olive oil stoned
- 1 small red Onion, thinly sliced
- 2 tsp Oregano
For the dressing:
Method
1. Whisk all the dressing ingredients together and leave for 30 mins for the flavours to meld.2. Pound the pork fillets until thin and season with salt and freshly ground pepper. Mix half of the dressing with the pork fillets. Cover and marinate in the fridge for 2-3 hours.
3. Heat the remaining olive oil in a large frying pan. Fry the marinated fillets for 5-7 minutes on each side until cooked.
4. Meanwhile, place all the Greek salad ingredients in a large serving bowl. Mix the dressing well and pour over the salad. Toss to combine.
5. Serve the pork fillets warm from the pan accompanied by the Greek salad.
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Latest Comment
Anthony
I have today tried out this recipe and I got to tell you, it is a great recipe. The flavours are awesome. A real taste of Greece. And it's easy enough to make !
And no matter what the opinion of Mr.Ramsay (and yes, I am a huge fan) this is real world cooking for the regular kitchen.... thanks ! Mr. D Fellner