lemon & garlic pork fillet with summer tomato burrata salad.

Dietary: Gluten-free
Serves: 4
Prep Time: 15 mins
Cook Time: 20 mins

Ingredients
1 Scottsdale Pork Tasmanian Pork Fillet (approx. 300–500 g)
2 tbsp olive oil
2 garlic cloves, crushed
Zest of 1 lemon
1 tsp fresh thyme leaves, finely chopped
1 tsp fresh rosemary, finely chopped
Salt and pepper

Tomato & Burrata Salad
2 cups mixed heirloom tomatoes, halved
1 large burrata cheese ball
Fresh basil leaves
1 tbsp olive oil
1 tbsp balsamic vinegar or glaze
Salt and pepper

Method
Preheat oven to 180°C fan-forced. Slice the fillet in half to create two even pieces.
Rub fillets with olive oil, garlic, lemon zest, thyme, rosemary, salt, and pepper.
Heat a large frying pan over high heat and sear pork for 2–3 minutes on each side until golden. Transfer to the oven and roast for 12–15 minutes or until the internal temperature reaches 63°C.
Rest for 5–10 minutes before slicing.
Toss tomatoes, basil, olive oil, balsamic, salt, and pepper together.
Arrange salad on a platter with burrata and sliced pork. Drizzle with any resting juices or leftover dressing.