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Roast Pork Fillet with Orange, Date, Pomegranate and Herb Salsa served with Mini Arancine

Roast pork fillet paired with a refreshing fruit salsa and cheesy deep-fried risotto balls served alongside sautéed chard.

PorkMain CourseSalsaAranciniItalian-Fusion
Estimated Nutrition
Calories
710.1
kcal / serving
2840.4 kcal total
Carbs
54g
per serving
215.8 g total
Fat
34.6g
per serving
138.2 g total
Protein
45.6g
per serving
182.5 g total
Cook Time
30
minutes
Serves
4
people
Dietary
Vegetarian Vegan Dairy Free Gluten Free

Ingredients

Dairy
1
piece
Egg Yolk
free-range
30
g
Parmesan Cheese
grated
0.5
piece
Buffalo Mozzarella
torn into small pieces
Fruits
0.5
piece
Orange
zest only
75
g
Dates
stoned and chopped
0.5
piece
Pomegranate
seeds only
GrainsCereals
150
g
Arborio Rice
50
g
Plain Flour
for dredging
125
g
Breadcrumbs
Liquids
4
tbsp
Orange Juice
Meat
1
piece
Pork Fillet
tenderloin
NutsSeeds
2
cloves
Garlic
finely chopped
1
tsp
Parsley
chopped fresh
1
1
Salt
to taste
1
1
Black Pepper
freshly ground to taste
2
tbsp
Flat leaf Parsley
chopped
2
cloves
Garlic
finely chopped for chard
1
piece
Saffron
pinch
OilsFats
30
ml
Extra Virgin Olive Oil
for pork rub
1
tbsp
Extra Virgin Olive Oil
for salsa
1
tbsp
Olive Oil
dash for chard
1
l
Sunflower Oil
for deep-frying
Other
2
piece
Egg Whites
free-range
Vegetables
1
piece
Red Chilli
finely chopped
125
g
Chard
rainbow or Swiss chard

Method

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