Leftover Christmas Ham Recipes
17 December 2020
Born Free - Barn Raised in Tasmania for superior taste
Lemon Garlic Pork Fillet with Summer Tomato & Burrata Salad
Courtesy of Scottsdale Pork
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
Combine olive oil, garlic, lemon zest and juice, herbs, salt, and pepper in a small bowl. Rub over cutlets and marinate for 15–30 minutes.
Preheat BBQ to medium-high heat. Cook cutlets for 4–5 minutes on each side or until golden and just cooked through. Rest for 5–10 minutes.
Toss zucchini, tomatoes, mint, and almonds with olive oil, lemon juice, honey, salt, and pepper.
Serve cutlets over the salad and drizzle with leftover dressing.
