- pork fillet1/2 stick (about 250g)
- eggplantone (object)
- mini-tomatotwo (objects)
- broccolitwo times (as many, if not more, multiplied by, say, a thousand)
- Herbs (basil, rosemary, thyme, etc.)proper quantity
- salt and peppersmall quantity
- olive oil50cc
way of making
Cut pork fillet into half blocks.
Salt and pepper the meat, drizzle with olive oil, wrap tightly in plastic wrap with herbs and leave to rest for about 1 hour.
Put broccoli in a bowl, cover with plastic wrap and cook for 1 minute. Cut eggplant into quarters and deep fry.
Brown the surface of pork in a frying pan over high heat.
Put the pork, herbs and mini tomatoes in the kettle, cover and bake in a preheated oven at 220°C for 15 minutes.
Leave in place for 10 minutes over residual heat.
Remove meat, cut and return to pot, add eggplant and broccoli.
Tips & Tricks
You can use a filet for a light or fatty meat, your choice.