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Mediterranean
Style Pork Fillets
 This
dish uses steaks from the top of the pork shoulder and is
really succulent and moist, it is also one of the most economical
cuts. In Spain it is called cabeza de lomo and when combined
with other traditional Spanish ingredients, makes for a
really flavoursome and aromatic dish.
You
will need:
4
- 6 pork neck steaks
Olive oil
3 cloves garlic, peeled and crushed
1 lemon
Generous amount of fresh thyme
Salt and freshly ground pepper
Method
- Place
the pork fillets into a large shallow dish and prepare
the marinade.
- In
a bowl mix together a good slug of olive oil, the crushed
garlic and the grated zest of the lemon, leave to infuse
for a few minutes.
- Pour
the marinade over the pork and mix well, then season with
salt and pepper and leave to infuse for about an hour.
- Lightly
oil a frying or griddle pan and place on a high heat and
mix the pork again just to be sure you have a nice even
coating of the marinade.
- Cook
the steaks on the high heat for a couple of minutes and
turn over to cook for a further two minutes, then lower
the heat and cook for another 6 - 8 minutes, turning frequently
depending on the thickness of the fillets. You may have
to cook in batches if all of the fillets don't fit into
the pan at the same time - just set the cooked ones aside
and keep warm.
- Just
before serving, squeeze a little bit of lemon juice over
the fillets and add a sprinkle of freshly ground pepper.
- Serve
with a tomato salad and oven baked chips
Serves
4
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