Pork Fillet, Parsnip Mash and Black Olive Dressing

, from Issue #25. September, 2015
Photography by Nick Tresidder.
Pork Fillet, Parsnip Mash and Black Olive Dressing

Serves: 4


750 grams pork fillets, trimmed of silver-skin (we used free-range)
olive oil
1 tablespoon finely chopped rosemary
sea salt and freshly ground pepper
1 punnet cherry tomatoes

Parsnip mash
650 grams parsnips, peeled
2 cups milk
1 teaspoon sea salt
1 clove garlic, crushed
2 tablespoons fresh white breadcrumbs or ground almonds
2 tablespoons each olive oil and lemon juice

Black olive dressing
1⁄4 cup olive oil
1 tablespoon lemon juice
1 clove garlic, crushed
4 large black olives, pitted and roughly chopped
1 teaspoon Dijon mustard
2 tablespoons chopped flat-leaf parsley

To finish
baby rocket or spinach leaves


Mash: Quarter the parsnips, cut out the hard core and slice into 1 cm pieces. Place in a saucepan with the milk and salt and cook uncovered until tender. The milk will curdle during cooking but becomes smooth when puréed. Tip the parsnips and milk into a food processor. Add the remaining ingredients and process until smooth. Season well.

Pork: Preheat the oven to 200 ̊C. Tuck the thin ends of the fillets underneath and tie with kitchen string for even cooking. Brush with olive oil, sprinkle over the rosemary and season. Heat an ovenproof sauté pan and quickly sear the pork on all sides. Transfer to the oven and roast for 10-15 minutes, turning the pork halfway through. Cooking time will depend on the thickness of the fillets.

Transfer the pork to a plate, cover loosely and rest for 10 minutes. Put the tomatoes in the same sauté pan and roast for 5 minutes until the skins just start to split.

Dressing: Put all the ingredients in a food processor and blend until finely chopped. Season.

To serve: Slice the pork thinly. Spoon the hot parsnip mash onto serving plates and top with 6-8 slices of pork. Place a small pile of rocket on top and scatter the tomatoes around the plate. Drizzle with the dressing.

Menu: Serve this with Gruyere Cheese and Caraway Seed Wafers to start, and Pistachio and Black Doris Plum Tart for dessert.

To prepare this dish ahead: tie the pork fillets and roll in rosemary. Cover and refrigerate. Remove from the fridge 30 minutes before cooking. Season just before searing. The parsnip mash can be made two days ahead, covered and refrigerated. Reheat before serving, thinning with a little extra milk or cream if needed.

The black olive dressing can also be made three days ahead. Refrigerate, but bring back to room temperature before serving.