About this recipe:A simple and elegant pork dish. Pork fillet medallions are set on top of steamed kale and drizzled in a delectable lime and olive oil dressing. It's perfect with potatoes, rice or even pasta.
2 limes, juiced
250ml olive oil
2 teaspoons dried coriander
1 teaspoon cracked peppercorns
1 teaspoon garlic salt
1 (675g) pork fillet
450g kale, stems removed and leaves coarsely chopped
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Method Prep:15min › Cook:45min › Ready in:1hr
Preheat oven to 180 C / Gas 4. In a small bowl, whisk olive oil with lime juice. Season with coriander, garlic salt and peppercorns.
Brush the pork fillet with three tablespoons of the lime dressing. Wrap in foil and place on in a large baking dish. Roast in preheated oven for 30 to 45 minutes or until a meat thermometer reads 76 degrees C.
While the pork fillet is cooking, place kale in a steamer. Cook for 20 minutes or until tender.
Slice the pork fillet into 3.75cm thick slices. Serve on top of the kale. Whisk the remaining dressing and drizzle over pork and kale.