Pork Fillet with Lemon and Rosemary

Pork Fillet with Lemon and Rosemary

Serves 2

Ingredients:

• 250g of pork fillet sliced into medallions
• 1 tablespoon of fresh rosemary finely chopped (or teaspoon of dried rosemary)
• finely grated zest and juice of half a lemon (or 2 tablespoons of lemon juice)

Method:

Put all ingredients in a plastic bag and shake to coat the pork evenly with the rosemary and lemon.

Grease a piece of tinfoil with a little oil or spray with low fat cooking spray.

Place the pork slices onto the foil packing them together as if they were a whole piece of fillet again.

Pour over any remaing lemon and rosemary from the bag.

Fold the foil over the pork and seal leaving a little space inside for steam.

Place the pork parcel either directly on the top shelf or on a baking tray..

Cook at 180°C for 15-20 minutes checking that it is cooked through.

Serve with a moist potato or pasta dish or a creamy risotto.

Post junie on 14.03.2010