....an advertising catch cry from quite a number of years ago, too many to mention really, but for some reason it has come back to me. Tonight's pork dinner had a Mediterranean influence, lots of garlic, lemon and olive oil. The Darling isn't a fan of citrus in his food and although I halved the lemon the dish wasn't a huge success, I on the other hand loved the melding of flavours.
This is what I did and the ingredients I used:
Chats for 2, steamed and then quartered,
Into a bowl, put a crushed clove of garlic, 1/2 chilli, cleaned and finely diced or use some chilli jam, ( 1 teaspoon - scant) 1/2 tablespoon olive oil, swish around and add the quarterd chats, put on an oven tray and sprinkle with sea salt, place into a 220 deg C oven for 10 - 15 mins to brown and crisp a little.
Slice a pork fillet diagonally into mid thick slices, not too thin.
put 1 teaspoon grated lemon rind, 1 tablespoon lemon juice, 1 teaspoon chopped fresh rosemary leaves, 1 tablespoon olive oil and some cracked black pepper into another bowl, add the pork and really squish around, coating pork slices with the mix, leave to sit for a few mins.
Steam 2 serves of green beans.
Heat oiled non-stick pan, add pork slices and brown quickly, turn and brown other side, do not overcrowd the pan or pork will just stew in its own juice........not good. Do this in batches if you only have a small pan.
Remove pork to platter to rest a little, pour stock, about 1/2 cup into pan to de-glaze, stir quickly to lift all pan brownings, for a sauce, lower heat or turn off completely.
Layer potatoes, then steamed beans, then pork slices over beans, pour sauce from pan over pork. Serve with any other vegetables of choice, I pan fried button squash, zucchini and tiny tomato halves in the remains of the garlic oil from the potatoes.
Serve with cracked black pepper and a glass of something nice, we had a merlot, perhaps a little heavy but still most enjoyable.
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