Gremolata Pork with Lemon Spinach
- 1 x 500g pork fillet
- 1 tbsp basil oil
- 50g (2oz) ciabatta bread, torn into pieces
- 4 tbsp flat leaf parsley, coarsely chopped
- Grated zest of 1 lemon
- 2 tbsp olive oil freshly ground black pepper
For the lemon spinach
- 250g (9oz) young spinach, washed, dried and finely sliced
- 1 tbsp extra virgin olive oil, plus extra for serving
- Freshly squeezed juice of ½ lemon
1. Trim any excess fat from the pork fillet.
2. Cut the fillet into 4 portions. Put each fillet between 2 pieces of clingfilm and, using a rolling pin, beat to ½ cm thickness.
3. Remove and discard the clingfilm and put the pork in a bowl. Add the basil oil and sprinkle with black pepper. Turn to coat, cover and refrigerate for 2 hours.
4. To make the breadcrumbs, put the ciabatta pieces into a food processor and pulse to coarse crumbs. Put the breadcrumbs, parsley and lemon zest into a bowl and mix. Add black pepper to taste. Transfer to a plate and coat the pork with the crumb mixture, pressing gently until coated on both sides.
5. Heat the oil in a large frying pan, add the pork and cook for about 2-3 minutes on each side or until the breadcrumbs are golden and the pork is cooked through.
6. Meanwhile, put the spinach in a large bowl, add the olive oil and lemon juice and toss to coat.
7. Put a mound of spinach on each plate and top with the pork. 8. Drizzle with olive oil, sprinkle with freshly ground black pepper and serve.
Optional: Garnish with some radishes and basil for a little extra flavour.
For this recipe and other Italian dishes, please see the link for our Italian Workshop.