- Serves: 4
- Cook Time: 10 minutes
- Prep Time: 10 minutes
- Effort: easy
For the carrots
- 6 large carrots, cut into 1cm thick slices
- 20 mint leaves, finely sliced
- 1 pinches dried red chilli flakes, to taste
- 60 g flaked almonds
- 4 tbsp extra virgin olive oil
- 6 tbsp white wine vinegar
For the pork
- 25 sage leaves
- 25 g blanched almonds
- 1 cloves garlic
- 50 g pecorino cheese, grated
- 5 tbsp olive oil
- 1 lean pork fillet, cut into 16 slices (each about 0.5cm thick)
- 100 ml white wine
1. For the carrots: half fill a medium saucepan with water, add a pinch of salt and bring to the boil. Drop in the carrots and cook for 2 minutes, drain and place in a large bowl.
2. While the carrots are still hot add the rest of the ingredients to the bowl. Season with a little salt and gently mix everything together. Set aside at room temperature for 20 minutes to allow the flavours to combine, stirring gently every 5 minutes.
3. For the pork: tip the sage leaves into a food processor with the almonds, garlic, cheese and 2 tablespoons of the olive oil and blend to a paste.
4. Use a sharp knife to make small incisions around the edges of each slice of pork (this will prevent them curling when you cook them). Spread the sage pesto on 8 of the pork loin slices and cover with the remaining slices.
5. Heat the remaining oil in a large frying pan and fry the pork for 2-3 minutes on each side. Season with salt and freshly ground black pepper then pour in the wine. Cook for a further 4 minutes, turning the pork once or twice to coat in the wine and juices.
6. Serve the pork with the wine pan juices and the carrots alongside.
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