Serves: 4 | Preparation Time: 25 min
- 1 whole pork fillet
- 2 tsp whole fennel seeds
- 1 tsp whole cumin seeds
- 250g brussels sprouts, quartered
- 1 bunch baby carrots, trimmed, scrubbed
- 90g butter
- 3 tbs olive oil
- 1/2 cup slivered almonds
- 3 garlic cloves, crushed
- Pink Salt and Pepper to taste.
- Roast Pork Fillet to serve
Heat 1tbsp of butter & 1 tbsp of oil in an oven proof pan.
Sprinkle your chopping board with the seeds and a good tbsp of salt.
Roll the fillet in the mix until coated.
Seal in pan until a beautiful golden colour & place in an 180deg oven for 20 mins.
Place sprouts and carrots in a steamer basket or insert over a saucepan of barely simmering water. Cover and steam for 7-10 minutes or until just tender. Set aside.
Remove pork from oven and allow to rest for 5 minutes wrapped in foil in a warm place. Save pan juices.
Melt butter and oil in a large frying pan over medium heat until butter is foaming. Add almonds and garlic. Cook, stirring, until golden.
Increase heat to medium-high. Add sprouts and carrots. Cook, tossing, for 1-2 minutes. Season.
Slice pork into medalions of and serve.
Add collected juices from the pork foil and add to the saved pan juices. re heat and spoon over pork