What’s not to like about a plate of crispy crumbed pork fillet? The accompanying brussels sprouts recipe, too, has been a huge hit with the Dish team. The drizzle of balsamic glaze really brings all the flavours together.
Serves: 4
INGREDIENTS
400 grams pork fillet, silver skin trimmed off
2 large eggs, size 7
2 teaspoons Dijon mustard
2½ cups gluten-free panko crumbs
vegetable oil and butter, to cook
sea salt and ground pepper
Brussels Sprouts with Bacon, Grapes, Walnuts and Thyme (see recipe here), to serve
METHOD
Cut the pork fillet into 2cm-thick slices. Place between two pieces of clingfilm and pound out thinly.
Whisk the eggs and mustard in a shallow dish and season well.
Place the breadcrumbs in a separate dish. Dip the pork in the egg mixture, letting the excess drip off, then coat well in the crumbs, pressing them on to adhere.
Heat a little oil and butter in a large sauté pan and cook the pork until golden on both sides and cooked through. Serve with the Brussels Sprouts with Bacon, Grapes, Walnuts and Thyme. Serves 4.
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Issue 128
This winter issue of dish is about comfort and connection. Celebrating the best of New Zealand and Australian produce, it brings together recipes from some of our most-loved chefs, including Moroccan Chicken Soup, Mint-glazed Roasted Leg of Lamb, Slow Cooker Braised Red Wine and Miso White Chocolate Cheesecake. Find plenty to carry you through the colder months, from flaky sausage rolls and mushroom pie, to soul-soothing pasta, nostalgic baking, weekend market inspiration and dinner party menus. There’s a spotlight on the Outstanding Food Producer Awards, recipes from Caroline Griffiths’ Midnight Spaghetti, and a deep dive into the difference between Kiwi syrah and Aussie shiraz.