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Pork Fillet With Fine Herbs

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  Dried thyme 2 Milliliter
  Dried rosemary 2 Milliliter
  Lemon zest 1 , grated
  Lemon 1 , juiced
  Garlic 4 Clove (20 gm), crushed
  Fresh ginger 15 Milliliter, chopped (1 Tablespoon)
  Olive oil 15 Milliliter (1 Tablespoon)
  Honey 3 Teaspoon (15 Milliliter)
  Ground pepper To Taste
  Margarine 50 Milliliter (3 Tablespoon)
  Pork fillet 1 Pound, cleaned (375 Gram)
  Lemon zest 1 Teaspoon, julienned
  Baked potatoes 4
  Parsley sprigs 4 (Bouquets)

Combine the thyme, rosemary, lemon zest and juice, garlic, ginger, oil, honey and pepper in an electric mixer and puree.
Add the margarine and continue mixing.
Coat the pork with the marinade.
Place the pork on a plate and pour the remainder of the marinade over it.
Cover and let refrigerate for 4 hours or overnight.
Drain and grill the pork until desired.
Heat the marinade.
Slice the pork and arrange it on 4 plates; garnish with the lemon zest julienne.

Recipe Summary

Side Dish

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1640 Calories from Fat 664

% Daily Value*

Total Fat 75 g114.8%

Saturated Fat 9.6 g48.2%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 112.1 mg4.7%

Total Carbohydrates 141 g47.1%

Dietary Fiber 26.9 g107.5%

Sugars 13.5 g

Protein 108 g216.6%

Vitamin A 47.1% Vitamin C 185.1%

Calcium 44.1% Iron 228.7%

*Based on a 2000 Calorie diet

Pork Fillet With Fine Herbs Recipe