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Fillet of Pork with grilled chicory and chive vinaigrette Recipe

Ingredients

How to make it

  • Oil and season the chicory. Whisk the vinegar with the olive oil and the chives, season and set aside. Heat a griddle pan, bar mark the chicory and transfer, covered in foil with a little water to a moderate oven. Season and shallow fry the Pork for 3 minutes on each side and leave to rest. To serve, sit the Pork in the centre of a warmed serving plate, side with the Chicory and dress all with the vinaigrette, garnish with fresh herbs.

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The Cook

rodge Manchester, UK, GB

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