Pork Fillet with Pesto

Ingredients

• 800 g pork fillet (pre‑cooked)
• 2 Garlic cloves
• 2 sprigs Rosemary
• 1 untreated lemon
• 6 tbsp Olive oil
• 1 handful parsley
• 1 tbsp freshly grated Parmesan
• Salt
• Pepper

Instructions

1. 1.

   Rinse the fillet, pat dry and cut into medallions. Peel and finely chop the garlic. Rinse the rosemary, shake dry, pluck the needles and finely chop. Wash the lemon hot, dry grate it and slice into rounds. Mix the rosemary, garlic and 2–3 tbsp oil together and incorporate into the medallions. Cover and marinate in the refrigerator for about an hour.

2. 2.

   For the pesto rinse the parsley, shake dry, pluck leaves and blend with the remaining oil and Parmesan. Season with salt and pepper to taste.

3. 3.

   Remove the meat and lemon slices from the marinades and place both on a hot grill. Grill the meat, turning occasionally, for 6–8 minutes and the lemon slices for 3–4 minutes. Finish by seasoning the fillet with salt and pepper.

4. 4.

   Arrange the fillets on a plate and drizzle with pesto before serving.