With our local fresh figs now in season we had to make a meal to celebrate. This classic salad combination is matched perfectly with a roasted loin of pork dressed in rosemary, thyme and garlic. So simple and so delicious.
Gluten Free. 30 Minutes. Just 542 calories Per Person!
300g pork tenderloin
2 cloves of garlic
1 sprig rosemary
2 sprigs thyme
3 sprigs basil
3/4 cup shaved parmesan
1 tablespoon honey
Pre heat oven
Pre heat the oven to 220ºC and arrange the shelf rack to be in the centre of the oven.
Marinate, sear & cook pork
In a bowl, combine garlic (crushed), finely chopped rosemary and thyme (de-stemmed), a generous pinch of salt and enough olive oil to form a paste. Add the pork and coat to marinate. Allow to rest for 5 minutes. Heat a fry pan or baking tray over the stove top to a medium heat and sear each side of the pork for 2 minutes to colour. Place pork on a bake tray in oven for 10 minutes for the 2 and 3 serve and 12 to 13 minutes for the 4 serve. Remove and rest uncovered for 2 to 3 minutes before slicing.
Whisk together honey, 1/2 lemon juice with 2 tablespoons of olive oil and season with salt and pepper. Cut figs into quarters. In a large bowl combine the rocket and basil leaves (de-stemmed). Next toss through the shaved parmesan, walnuts and figs. Set aside until ready to serve.
Once rested, slice pork into 1cm strips. Plate with salad and drizzle dressing over the salad.
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