for 4 person

To prepare the meat

1 bunch	thyme
1 bunch	rosemary
2 bunch	flat-leaf parsley
1	organic lemon
2	garlic clove

2 piece	cling film, each approx. 40 cm long
2	pork fillet (approx. 450 g each)
2 tbsp	olive oil
1 ½ tsp	salt
a little	pepper

2 piece

aluminium foil, each approx. 40 cm long

Boil the meat

3 litre

water, boiling

Sauce

50 g	cashew nut
1 dl	water
2 tbsp	soy sauce
2 tbsp	liquid honey

Vegetables

800 g	Chinese cabbage
3	carrot

2 tbsp	olive oil
½ tsp	salt
a little	pepper

How it's done

To prepare the meat

Finely chop the thyme, rosemary and parsley. Grate the lemon zest, squeeze out the juice and keep the juice to one side. Press the garlic clove. Mix all the ingredients together.

Place the pieces of cling film next to each other on the work surface. Scatter the herbs over the film. Brush the fillets with oil, season. Place the fillets on top of the herbs, coat them with the herbs by shaking them around, use the film to roll them up tightly.

Place each of the fillets in cling film onto a separate piece of aluminium foil, roll up tightly. Insert the meat thermometer into the thickest part of one fillet.

Boil the meat

Place the fillets into the lightly boiling water, simmer at just below the boil for approx. 25 mins. The core temperature should be approx. 55°C. Remove and leave to rest in the foil for approx. 5 mins.

Sauce

Toast the nuts in a frying pan for approx. 4 mins., then chop roughly. Bring the nuts to the boil with the water, soy sauce, honey and reserved lemon juice, simmer for approx. 4 mins.

Vegetables

Cut the Chinese leaf and carrot into strips.

Heat the oil in a non-stick frying pan. Stir fry the Chinese leaf and carrots over a medium heat for approx. 5 mins. and season.

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