2 serves
15 minutes
20 minutes
Capable cooks
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Ingredients
2 pork fillet
2 Tbsp grapeseed oil
60 grams butter
1/2 cup chicken stock
salt and pepper to taste
4 fresh fresh thyme leaves
Salad ingredients
8 cos lettuce leaves
2 avocados, thinly sliced
1 tomatoes, quartered
2 eggs, poached
2 Lebanese cucumbers, sliced
2 carrots, thinly sliced
Directions
- In a non stick fry add oil to pan on medium high heat. Season pork and cook to brown both sides about 5 minutes. Add butter to pan and use to baste the pork. Add thyme leaves to pan.
- While doing this pre heat oven to 180 C. Put pan with pork into oven for 10 minutes, checking and turning pork. Once cooked take pork out of oven and allow to rest for five minutes on a plate, covered to keep warm. Keep butter in pan warm, ti drizzle over pork.
- Prepare, wash and clean the salad vegetables. Cook poached eggs, set aside.
- With 2 bowls arrange cos leaves around the bowl and add the vegetables. Slice the pork into thick slices , add to the bowl. Drizzle remaining butter over pork and top with poached egg. Enjoy.
