- ½ cup packed fresh flat-leaf parsley leaves
- 1 tbsp fresh rosemary, finely chopped
- 1 pork fillet (300g)
- 2 large carrots
- 500g asparagus, ends trimmed
- salt and pepper
- 1 tsp plus 1 tbsp extra- virgin olive oil
- 1 bunch radishes, trimmed and cut into thin wedges
- 1 spring onion, thinly sliced
- 100g baby-greens-and-herbs mix
- ¼ cup balsamic vinegar
- Preheat oven to 200°C. Heat a large pot of water to boiling on high.
- Finely chop one-third of the parsley. Rub chopped parsley and rosemary all over fillet and let it stand while the oven heats.
- Fill a large bowl with ice and water. Add carrots to boiling water. Cook for 5 minutes. With tongs, transfer to iced water. When cool, remove with tongs and place on a cutting board. Add asparagus to boiling water. Cook for 3 minutes or until bright green and crisp-tender. Transfer to iced water. Drain well when cool.
- Sprinkle ⅛ teaspoon each salt and freshly ground black pepper all over pork. In a 30cm ovenproof pan, heat 1 teaspoon oil on medium-high. Add pork; cook for 6 to 8 minutes or until evenly browned, turning. Transfer to oven. Roast for 8 to 10 minutes or until meat thermometer inserted in thickest part of pork registers 70°C. Let it rest for 5 minutes.
- While the pork cooks, cut carrots into 5cm-long matchsticks. Cut asparagus into 5cm-long pieces. In a large bowl, toss carrots, asparagus, radishes, spring onion, baby greens and remaining parsley with ⅛ teaspoon each salt and freshly ground black pepper as well as remaining tablespoon oil. Add balsamic vinegar; toss to combine. Divide salad among serving plates.
- Slice pork; arrange on top of salads.
Serve on top of a ﬁbre-rich salad of crunchy carrots, asparagus and greens.
Each Serving About 980kJ, 26g protein, 14g carbohydrate, 8g total fat (2g saturated), 5g fibre, 62mg cholesterol.
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