adam_handling_roast_pork_mint_tisane

Not only do we work hard to bring you the world's best tea, we team up with London's best and brightest to bring you the world's best food too. Well, you cant have one without the other. Today, Adam Handling - Head Chef and Owner of The Frog, east London is helping us to improve our repertoire with a uniquely delicious pork recipe.  We’ve actually challenged Adam to create four mouthwatering dishes, including two main courses and two desserts and the unifying factor? They're all brilliant of course, but they also all use Newby teas. Anybody can make these recipes at home, so let's get cooking.

Roast Pork Fillet with Liquorice & Mint Tisane Salsa Verde

Newby’s Liquorice & Mint loose leaf tisane has a sweet, pepperminty taste with a distinctive liquorice finish, perfect for those who crave powerful flavours. An invigorating infusion that makes an ideal accompaniment to a mild and juicy pork fillet, today, we won't be drinking ours but enjoying it as part of a gorgeous sala vere, dreamt up by Adam...

Ingredients

For the pork fillet:
  • 1 pork fillet approx 800 g, cut into 4 portions
  • 50g butter
  • 1 sprig of thyme
  • olive oil
  • salt and pepper
For the salsa verde:

adam_handling_roast_pork_mint_tisane_full_recipe

Method

On a medium heat, warm up a heavy bottomed frying pan. Season the pork with the salt and pepper and rub with olive oil. Once the pan is hot, add the pork and seal on all sides until golden brown. Add the thyme and butter into the pan, and baste the pork to get a good colour on the meat. Once golden brown, use a thermometer to ensure the meat is cooked to 75 degrees and remove from the pan to rest for as long as possible. Adam's Head Chef tip: rest the meat for as long as it was cooked for. Whilst the pork is resting, make the salsa verde by adding all ingredients into a blender. Slowly add the oil to emulsify, until the sauce becomes thick and green. Season to taste with salt and pepper. Cut the fillet in half and spoon the salsa verde over the meat so that it soaks up all those brilliant flavours.