roast pork


  • 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

  • 1

    Cut pork fillet into half blocks.

  • 2

    Salt and pepper the meat, drizzle with olive oil, wrap tightly in plastic wrap with herbs and leave to rest for about 1 hour.

  • 3

    Put broccoli in a bowl, cover with plastic wrap and cook for 1 minute. Cut eggplant into quarters and deep fry.

  • 4

    Brown the surface of pork in a frying pan over high heat.

  • 5

    Put the pork, herbs and mini tomatoes in the kettle, cover and bake in a preheated oven at 220°C for 15 minutes.

  • 6

    Leave in place for 10 minutes over residual heat.

  • 7

    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.

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