Rosemary Pork Fillet with Ruby Quinoa Recipe | Abel & Cole
Rosemary Pork Fillet with Ruby Quinoa
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Prep: 15 mins
Cook: 30-35 mins
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Ingredients you'll need
From your kitchen
  • 2 tbsp olive oil
  • 400ml hot water
You'll need
  • Baking tray
  • Large frying pan
  • Measuring jug
Step by step this way
  • 1.

    Heat your oven to 180°C/Fan 160°C/Gas Mark 4. Peel and finely slice one garlic clove. Pull the leaves from the rosemary. Using a small sharp knife, make small holes in the pork fillet. Push a slice of garlic and a couple of rosemary leaves into each incision.

  • 2.

    Place the pork fillet on a baking tray. Rub with 1 tbsp olive oil. Season. Place in the oven and cook for 30-35 mins. Check the pork is cooked through by piercing with a sharp knife. The juices should run clear. Remove from the oven and leave to rest, covered.

  • 3.

    While the pork is cooking, peel and dice your onion. Peel and crush the garlic. Heat 1 tbsp olive oil in a large frying pan. Gently fry the onion for 6 mins until soft. Add the garlic and cook for 2 mins. Boil the kettle.

  • 4.

    Peel and coarsely grate the beetroot. Rinse the quinoa under cold water then add to the pan. Pour 400ml hot water in to a jug. Add a ladleful at a time, stirring until the water is absorbed before adding another.

  • 5.

    Zest the lemon and squeeze juice from half. Add to the crème fraiche. Season. Mix well.

  • 6.

    After 15 mins, the quinoa should be nearly cooked. Add the grated beetroot and cook for a further 5 mins. Fold through the lemon crème fraiche. Finally stir through the baby spinach and cook until just wilted.

  • 7.

    Slice the pork fillet at an angle. Spoon the ruby quinoa on to two plates. Top with the sliced pork fillet and serve with lemon wedges for squeezing.

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