PAPRIKA, pure and simple
CRUMBED PORK FILLET with RED PEPPER PURÉE
SERVES 4 / PREPARATION: 15 MIN / COOKING: 15 MIN / STANDING: 10 MIN / CHILLING: 10-15 MIN
This pork fillet isn’t just juicy and tender, it’s also prepared in a jiffy, and it’s very affordable. The spinach-and-cheese filling and crispy crumbs are perfectly complemented by the red pepper purée.
FILLING
½ onion, chopped
1 garlic clove, crushed
olive oil
125g chopped spinach
200g grated white cheddar cheese
PORK
2 large pork fillets (about 800g), sliced into 4cm portions
salt and pepper
SPICE RUB
10ml (2t) paprika
1,25ml (¼t) dried chilli flakes (optional)
10ml (2t) crushed garlic
5ml (1t) brown sugar
5ml (1t) onion salt
45ml (3T) olive oil
CRUMBS
250g white breadcrumbs (not too fine)
15ml (1T) butter 20g grated Parmesan
10ml (2t) fresh thyme
PURÉE
2-3 red peppers
1-2 garlic cloves, peeled
generous splash of olive oil and balsamic vinegar
Preheat the oven to 180°C. Grease two baking sheets with nonstick spray.
Stir-fry the onion and garlic
