PORK FILLET WITH LEMON MYRTLE HERB MIX SERVED WITH ROASTED VEG COUSCOUS - Lake Crystal Natural Lake Salt and Nigari - Lake Salt and Nigari harvested from a pristine 5 million year old salt lake in remote Western Australia

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PORK FILLET WITH LEMON MYRTLE HERB MIX SERVED WITH ROASTED VEG COUSCOUS
(serves 4)



Biological Farmers of Australia1 Pork Loin Fillet - sliced into 1" medallions
1 teaspoon of Lake Crystal Salt
1 teaspoon of Lemon Myrtle Powder
1 tablespoon of Fennel Seeds - slightly ground
1 tablespoon of Dried Rosemary - chopped
1 clove garlic - finely chopped
Oil for coating

Roasted Vegetable Couscous
250g of instant Couscous - cooked as per manufacturers instructions
1 small red capsicum/pepper
1 small yellow capsicum/pepper
1 small zucchini/courgette
1 small eggplant/aubergine/
Oil for coating

METHOD
  • Preheat the oven to 220C - Gas Mark 8
  • Mix Lake Crystal Salt with the herbs and chopped garlic. Sprinkle onto a flat plate. Lightly rub the pork medallions in oil then press into herb mix to coat. Set aside.
  • Meanwhile place the vegetables on a baking tray, drizzle with oil and cook until skins are charred. When cooked, set aside and leave to cool.
  • Pan fry the medallions until cooked through.
  • Cook the couscous to the instructions on the packet.
  • When cool, chop the vegetables into small pieces and add to cooked couscous.
Lake Crystal natural lake salt - an organically certified fine food salt developed for the food enthusiast, discerning cook and the health conscious consumer.

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Nigari Nigari Nigari Nigari
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