Roasted fillet of pork coated with herb and garlic breadcrumbs served with sauteed potatoes and a creamy leek sauce.
Preheat the oven to 200c and put a baking sheet in to heat up. Heat a frying pan with a little rapeseed oil until very hot. Sear the pork on each side for 30 seconds. Remove and leave to cool for 2 minutes.
Pick the leaves from the parsley, thyme and rosemary. Peel the garlic. Place into a food processor with the herbs, olive oil and a good pinch of salt and pepper. Blitz to a fine breadcrumb consistency.
Brush the top side of the loin with the Dijon mustard and then coat the mustard with the breadcrumbs. Pat down to make sure the breadcrumbs have stuck. Place on a preheated baking sheet and into the oven for 8-10 minutes. Remove and allow to rest for 5 minutes.
Cook the potatoes in boiling salted water for 10 minutes. Drain, cool and cut in half. Heat a frying pan until hot. Add the sunflower oil and butter. Put the potatoes in cut side down and cook until golden brown. Season with salt and pepper.
Thoroughly wash the leeks and then cut into small dice.
Peel and finely chop the garlic and shallots. Heat a saucepan, add the butter and allow to melt. Add the leeks to the pan and allow to soften before adding the shallots and the garlic. Cook for a few minutes over a low heat and then add the creme fraiche to the pan. Bring the suace up to the boil, season with salt and pepper and then remove from the heat.
To serve: Slice the pork fillet into 4 slices. Place a large spoonful of the leeks onto the plate and place a few of the potatoes just off centre. Place the pork medallions on top of the leeks and serve.
«You can change the herb types and ratio depending on what your favourites are»