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servеs
2
Ingredients
For the fillets:
- 250 g pork fillets – ( 100 -150 g per person)
- 1 tangerines ( or small orange)
- 1 tbsp honey
- Olive oil, rosemary, salt
For the salad:
- ½ Iceberg salad
- 50 g olives
- 6-7 cherry tomatoes
- Hard cheese for sprinkling (parmesan, etc.) - an option
- Basil – an option
- Olive oil, salt, balsamic
Instructions
For the fillets:
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Sprinkle the fillets with rosemary, a little olive oil, tangerine juice and slices, one tablespoon honey and leave the meat in a refrigerator for 15 minutes. Drain the fillets from marinade, and put them in a frying pan over high heat. Cook until caramelize on the both sides (it takes about 3 - 4 minutes). Sprinkle with a little salt.
For the salad:
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Cut the iceberg salad into large pieces, quarter the tomatoes, add olives. Season with salt, olive oil, balsamic vinegar and basil. Serve the fillets over the salad and sprinkle with a parmesan cheese.