Alive and Cooking

Murray Valley Herbed Pork Fillet

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(Serves 6)

I pork fillet, butterflied
¼ bunch parsley, roughly chopped
¼ bunch marjoram, roughly chopped
¼ bunch dill, roughly chopped
3 large basil leaves, roughly chopped
2 eggs
80g grated tasty cheese
½ Spanish onion, finely chopped
4 cloves of garlic, skin on
4 baby carrots
4 vine ripened cherry tomatoes
1½ glasses Sparkling Pinot Noir Chardonnay
100ml beef stock
1 leek, julienne
Salt and pepper
1 bunch watercress
Extra virgin olive oil


Combine the herbs, eggs, grated tasty cheese and onion.

Splash 1½ tbsp of oil into a heavy based pot/ Dutch oven and heat with the lid on.

Place the herb mixture on top of the pork fillet and use string to wrap and conceal the stuffing. Place into the hot pot, seal side down.

Add the garlic, carrots and cherry tomatoes to the pot and cover with a lid. Seal the pork for about 3-4 minutes on all sides.

Pour in the chardonnay and beef stock. Simmer for 15 minutes.

Lightly fry the julienne leek on a grill plate with a splash of oil and freshly ground salt and pepper. Cook until browned and then add to the pork pot.

Slice the herbed pork fillet and serve with pan juices, vegetables and a garnish of watercress.

Murray Valley Herbed Pork Fillet