Herby pork fillet with Chinese leaf

Total time: 50m
Preparation Time: 50m

For 4 people


Florian (FOOBY Team)

Nutritional Information

Contains 488 Kcal, 56g Protein, 18g Carbohydrates, 20g Fat


  • To prepare the meat
  • 1 bunch thyme
  • 1 bunch rosemary
  • 2 bunches flat-leaf parsley
  • 1 organic lemon
  • 2 garlic clove
  • 2 pieces cling film, each approx. 40 cm long
  • 2 pork fillets (approx. 450 g each)
  • 2 tbsp olive oil
  • 1.5 tsp salt
  • a little pepper
  • 2 pieces aluminium foil, each approx. 40 cm long
  • Boil the meat
  • 3 litres water, boiling
  • Sauce
  • 1 dl water
  • 50 g cashew nuts
  • 2 tbsp soy sauce
  • 2 tbsp liquid honey
  • Vegetables
  • 800 g Chinese cabbage
  • 3 carrots
  • 2 tbsp olive oil
  • 0.5 tsp salt
  • a little pepper

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  • 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.
  • Serve:

    Slice the meat, serve with the vegetables, serve the sauce alongside.

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Products used in this recipe

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Due to seasonality or for logistical reasons it can occur that an ingredient is not available for this recipe. We thank you for your understanding and apologise for any inconvenience.

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