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:
- 50g/2oz fresh flatleaf parsley leaves
- 25g/1oz rocket leaves
- 10g of Newby Liquorice Mint loose leaf tisane
- 15g/½oz fresh mint leaves
- 15g/½oz fresh marjoram leaves
- 4-6 tbsp olive oil (to cover the herbs)
- ¼ garlic clove
- 1½ tbsp capers
- 6 anchovy fillets
- 1 tbsp Dijon mustard, or to taste
- salt and freshly ground black pepper
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.
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