Oven Roasted Pork Filet

Pork fillet is a particularly lean cut of meat, making it a healthy option. However, you could use pork chops instead. Here, the pork is served with a parsley and almond pesto.

2 pork tenderloin fillets, about 13 ounces each

Salt and pepper

6 tablespoons extra virgin olive oil

2 ounces blanched almonds

1 garlic clove, crushed

1 bunch of flat-leaf parsley

2 tablespoons freshly grated parmesan cheese
Preheat oven to 350 degrees.

Trim off any gristle from the pork fillets, cut them in half crosswise and season with salt and pepper.

Heat 1 tablespoon of the oil in a frying pan and fry the meat for 2 to 3 minutes until browned on all sides.

Transfer to a roasting dish and cook in a preheated oven for 15 minutes, until cooked through.

Remove from the oven, wrap in foil and leave to rest for 5 minutes.

Meanwhile, fry the almonds alone in a clean frying pan, without oil or butter, stirring until browned; allow to cool slightly.

Place in a food processor with the garlic, parsley and remaining oil.

Blend to form a fairly smooth paste. Stir in the parmesan and adjust the seasoning with salt and pepper, if necessary.

Slice the pork, arrange it on plates with any pan juices and serve it with boiled new potatoes and salad drizzled with spoonfuls of the pesto.

Serves 4.