PORK FILET MIGNON WITH HERBS
Sophistication is the flagship of this delicious and super easy to prepare dish. Check it out!
Tenderloin
1 kg SUINCO AWARD-WINNING CUISINE Pork filet mignon
3 sprigs of rosemary
3 sprigs of thyme
2 tablespoons of olive oil, salt and pepper to taste
Salad
20 lettuce leaves, plain
12 leaves of crisp lettuce
20 arugula leaves
20 watercress leaves
Parsley dressing
1 cup parsley
4 tablespoons apple cider vinegar
5 tablespoons of olive oil
Salt and black pepper to taste
Filet Mignon
Season the pork filet mignon with salt. Finely chop the herbs (rosemary and thyme) and add the pepper. Brush the olive oil on the meat and then rub the herb mixture until it forms a layer around the entire piece. Bake the meat in a preheated oven at 25OºC for 10 minutes. Lower the temperature to 180 degrees and bake for about 20 minutes or until roasted. Remove from oven and cut into slices. Serve with the salad.
Salad
Wash and sanitize the salad leaves. Arrange the salad in a baking dish and serve with dressing on the side.