Pork Fillet with Gooseberry Chutney
This quick supper of pork fillet medallions with a tangy gooseberry chutney is not only a delicious summer dish, it is also very healthy and light.
sugar or xylithol
zest of a lime
coconut oil or vegetable oil
salt and pepper
mico greens for serving
Cut the pork fillet in portions and marinade in soy for 5 – 10 minutes.
Place the gooseberries, sugar and lime zest in a small pot and bring to the boil.
Add a touch of water, just to get it going.
Once the sugar has dissolved, cook until the gooseberries breaks up, but do not cook it to a mushy consistency.
Remove from the stove and cool slightly.
Heat the oil in a pan and fry the pork fillets until golden brown. For the last 30 seconds, add the gooseberry chutney to the pan.
Make sure every piece of fillet is coated with the tangy chutney.
Serve with chopped coriander and micro greens.