I like the flavour of pork with some rosemary and loads of garlic, so these were the obvious seasonings for tonight’s dinner. There is not much to say about this dish: it is a perfect speedy dinner, paired with some potatoes, it can hardly be simpler. Please excuse the glugs and splashes, as I do not bother to measure small amounts of fluids.
400 g pork fillet
3 cloves of garlic, thinly sliced
a spring of rosemary
a glug of olive oil
a splash of wine
300 g baby potatoes
1/2 purple onion, sliced
chives and sliced purple onion, to garnish
lettuce, for fiber
salt and pepper, to taste
1 tablespoon vinegar
3 tablespoons olive oil
1 heaped teaspoon Dijon mustard
salt and pepper
1. Marinate the pork with the olive oil, garlic, and rosemary for about 15 minutes.
2. Meanwhile, put the potatoes in salted water and bring to a boil.
3. Make the mustard dressing: combine all the ingredients in a jar and shake vigorously.
4. Heat a non-stick pan and fry the marinated pork fillets for a few minutes on each side. When ready, remove from the pan and keep warm. Splash some wine in the frying pan to scrape the goodness at the bottom.
5. When the potatoes are ready, combine them with the mustard dressing, onion slices, and garnish with purple onion and chives.
6. When serving, drizzle the pork fillets with the wine sauce, add a side of potatoes, and some lettuce.