Pork Fillet with Blue Cheese Crust and Herb Salad

Pan-seared pork tenderloin topped with melted Stilton cheese, served with a fresh, citrus-dressed herb salad.

Cook Time

10 mins

Produces

1 person

Allergies

Vegetarian

Vegan

Dairy Free

Gluten Free

Ingredients

Dairy

85
g

Stilton Cheese

Fruits

0.5
piece

Orange

seeds removed

5
ml

Lemon Juice

fresh

Meat

200
g

Pork Tenderloin

fat and membrane trimmed

NutsSeeds

1
pinch

Black Pepper

freshly ground

1
handful

Mixed Herbs

flatleaf parsley, coriander, chervil, chives; leaves only

1
pinch

Salt

OilsFats

15
ml

Olive Oil

for searing

15
ml

Olive Oil

for dressing

Steps

Preheat the oven to 220°C.
Slice the pork into 2cm pieces and flatten between cling film to 5mm thickness using a rolling pin.
Season the pork with pepper and sear in a hot ovenproof frying pan with olive oil for one minute per side.
Squeeze orange juice over the pork and top each slice with Stilton cheese.
Roast in the oven for 3-4 minutes until the meat is cooked and the cheese bubbles.
Toss the fresh herbs with olive oil, lemon juice, salt, and pepper in a bowl.
Serve the pork topped with the herb salad on a warm plate.