|700 g||pork fillet|
|black pepper — freshly ground|
|2 Tbs||wholegrain mustard|
|10 g||fresh parsley|
|5 g||fresh basil|
|5 g||fresh marjoram|
|80 g||baby spinach|
|olive oil — extra virgin|
|vinegar — balsamic|
Preheat the oven to 180°C.
Start by toasting your hazelnuts and halving your strawberries. Season the pork well. Heat an ovenproof pan, add the lard and brown the pork on all sides. Place in the oven and cook for 15–20 minutes. Remove and allow to cool.
When cool enough to handle, brush pork with the grain mustard. Mix the basil, parsley and marjoram together, place on a chopping board and roll the fillet in the herbs to cover. Set aside.
For the salad: Toss together the halved strawberries, toasted hazelnuts and spinach; drizzle with olive oil and balsamic vinegar.
Stuffed pork roast
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