I oven baked a pork fillet and it was a little bit bland and dry. I sought advice from my mother. She proposed breading the meat cut; an experienced cook knows that the best way to boost the retention of moisture in what can sometimes be a dry cut of pork, is breading.
Preheat oven to 220 C / Gas mark 7.
Mix 200g of dried breadcrumbs and 8 tablespoons of olive oil in a bowl till you reach consistency that is moist enough to stick to the meat when pressed.
Place the pork fillets onto a baking tray or roasting tin. Press the crumb mixture onto all sides of the meat until there is no flesh showing.
Bake for at least 30 minutes. If you have access to a meat thermometer, make sure it reads 74 C. Midway through, add the potato wedges. Let the pork rest for 10 minutes, while making the sauteed green beans.
Prepare green beans and bring a pot of water to a boil. Allow green beans to boil for 4-5 minutes, ensuring they don't change color and lose their crispness.
Drain green beans and add to an ice bath. Drain and set aside until ready to sautee. Heat a sauce pan or skillet on medium heat with olive oil for at least 3 minutes. Add garlic and cook for 60 seconds. Add green beans and cook for 3-5 minutes. Season with salt & pepper.
Cut breaded pork fillet and serve with a side of sauteed grean beans.
.You can sprinkle the fillets with a little black pepper, salt, and dried mixed herbs prior to breading.
It seems to be a lot of breading, but the top layer of it does get quite dark. You‘ll want to scrape a bit of that away when it‘s done, and using the amount listed ensures you have enough left for a nice breading after slicing.
Line your baking tray/roasting tin with foil. The meat will not stick and you will have no pan to wash up afterwards. Win-Win!
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