Paddock to Plate.

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Sometimes simple is best and nothing quite beats your classic meat and two vege. This is an incredibly simple dish using juicy Freshwater Creek Cottages free-range pork fillet. We have happy animals on our farm and we’re told that you can definitely tell in the quality of our meat.

Baked Pork Fillet
with oven-roasted potatoes and sweet brussel sprouts.

Recipe & Photo - Imogen Gilchrist

Recipe.

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Method

Boil cut potatoes and whole garlic cloves till soft.
Strain, let sit for 5 minutes then transfer to oven tray with a little olive oil and roast till golden. Season with salt and pepper.

Place brussel sprouts on a roasting tray cut side down with olive oil and roast until golden, turning occasionally.
Remove from over a drizzle over a generous amount of maple syrup, season with salt and pepper. Refrain from eating them then and there.

Mix in a bowl herb rub ingredients.
Place pork fillets in individual foil wrappings, diving up herb rub between each fillet. Wrap foil tightly and roast in the oven.
These fillets were around 300g and we roasted them for around 20 minutes.

Pork Fillets

Herb Rub

Olive Oil
Minced Garlic
Butter
Fresh Parsley
Dried Thyme
Dried Oregano
Salt & Pepper

Served with veg

Small potatoes cut in half
Garlic cloves

Brussel Sprouts cut in half
Maple Syrup
Salt & Pepper