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With just three ingredients (plus olive oil and salt) you could hardly even call this a recipe, but the harissa packs the flavour to make one of the easiest meals you will ever serve. Perfect for mid-week
entertaining when you want a dish to impress.
A recipe very similar to this appears in Nigel Slater’s book Eat.
Just a add a root vegetable mash, because of the time of year and the contents of my fridge, I served with a celeriac mash, but mashed potatoes or the Cavolo Nero, Leek & Mustard Colcannon from a few weeks ago would also be a good accompaniment – omit the mustard.
Crumbed Harissa Pork Fillet
You could use a larger piece of pork fillet, but I find several small pieces for a group are easier to manage than one large piece
For each 2 servings
300g piece pork fillet
Orcona Harissa Paste –
1 cup panko breadcrumbs
1 Preheat oven to 200°C. Season pork fillet lightly with salt.
2 Heat a heavy-based frying pan over a high heat. Add just enough olive oil to cover the base of the pan. Add pork fillet and brown on all sides.
3 Remove pork from pan, then smear with harissa paste –
exact amount will depend on the paste you are using and the tastes of those you are feeding – here I used 1 tablespoon. Roll fillet in breadcrumbs and place on a baking tray. Drizzle with a little olive oil and bake for 20 minutes.
4 Allow fillet to stand covered loosely with aluminium foil for 5 minutes before slicing and serving. There will be some crusty crumbs on the baking tray – serve this over the sliced pork, they add texture and flavour.
Happy cooking and eating.
Recipe very slightly adapted by Rachel Blackmore
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Other pork recipes you might like to try: