Herb crusted pork fillet and coleslaw on a bun
Herb crusted pork fillet and coleslaw on a bun

Hello everybody, I hope you’re having an incredible day today. Today, we’re going to prepare a distinctive dish, herb crusted pork fillet and coleslaw on a bun. One of my favorites. This time, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.

Herb crusted pork fillet and coleslaw on a bun is one of the most popular of current trending meals on earth. It is appreciated by millions daily. It is simple, it’s quick, it tastes delicious. Herb crusted pork fillet and coleslaw on a bun is something that I’ve loved my entire life. They’re fine and they look wonderful.

Garlic and Parmesan Crusted Pork Chops How To Cook Pork Chops and Onion Gravy In Oven / Pork Chop Recipes. To make the herb crust, mix together the herbs, garlic, olive oil and honey. Roll the pork fillet in the mixture to coat well.

To get started with this recipe, we have to prepare a few ingredients. You can have herb crusted pork fillet and coleslaw on a bun using 7 ingredients and 5 steps. Here is how you cook that.

The ingredients needed to make Herb crusted pork fillet and coleslaw on a bun:
  1. Get Pork fillet
  2. Make ready 3 tbsp quality butter
  3. Make ready 1 packet dried mixed herbs
  4. Prepare to taste Salt and pepper
  5. Prepare Mayonnaise
  6. Get Honey
  7. Make ready Microgreens

It's so readily available in the We realize there are many versions of pulled pork out there; lots of opinions about what type of roll it should he heaped on; and whether it should be. These halibut fillets are crusted with a variety of fresh herbs and panko bread crumbs to make a crispy, flavorful meal. I added parmesan cheese to the herb mixture and more olive oil than it called for. I also smothered the halibut with olive oil first and a pat of butter then put the herb mixture on top.

Instructions to make Herb crusted pork fillet and coleslaw on a bun:
  1. Pre heat your oven to 180 degrees C. Start by making your herb crust, mix dried herbs and salt and pepper with soft butter to form a paste. Rub your pork fillet with the herb paste till fully covered. Refrigerate for 30 mins
  2. Bring a pan to a medium high heat and add a good amount of butter, (we will be using butter to baste throughout the cooking process)
  3. Add your pork fillet to the pan and fry each side for 10 mins, continuously basting with butter, this keeps the pork from drying out and adds a nice golden colour to it. Once cooked on both sides transfer to the oven and bake for a further 15 mins. Remove from the oven once it is cooked through. Keep in mind it will still cook while resting so make sure you dont overcook. Allow to rest.
  4. Prepare your coleslaw by adding mayonnaise and honey to it. Lightly toast your buns.
  5. Slice pork fillet into medallions. Add coleslaw to your bun followed by pork medallions and microgreens. Serve

I added parmesan cheese to the herb mixture and more olive oil than it called for. I also smothered the halibut with olive oil first and a pat of butter then put the herb mixture on top. Place the pork on a rack in a small roasting pan. Salt and freshly ground black Flaky sea salt, for finishing. Prepare a Breading Station: Place three shallow bowls on.

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