Pork Scotch Fillet with Beetroot & Labneh Salad
FEATURING MONJAY MEZZA’S LABNEH WITH ZAATAR
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Pork scotch fillet recipes don’t, unfortunately, hold quite the same attraction as their bovine counterparts. This is a shame, considering that a perfectly grilled piece of pork scotch fillet is as tender and flavoursome as any other cut on the market. The problem is, pork is too often overcooked, and the reason for this stretches back to Europe.
Trichinella spiralis. This parasitic little worm is found living in pigs throughout the northern hemisphere. Those eating raw pork in these regions run the risk of becoming infected with trichinosis, in which thousands of little worms spawn inside your body. Gross.
Fortunately, cooking the meat very well kills the parasites and makes it safe to eat. Unfortunately, this has led people to overcook every piece of pork that finds its way into their kitchen. Considering the modern pig is bred for leanness, this has led to some pretty leathery pieces of protein.
Trichinella spiralis has never been detected in an animal in Australia. Australian pork is of the highest quality in the world, and as safe to eat rare as any other meat.
Pork scotch fillet is a delicious, premium cut of meat. It is every bit the equal of the more traditional beef version. So, when you try this recipe, please leave the protein a little pink, and celebrate this undervalued cut in all its succulent glory.
- 1 kilogram of beetroot
- 1 garlic clove
- Monjay’s Labneh with Zaatar
- Olive oil
- 2 spring onions
- 4 x 200g pork scotch fillet
- Zest and juice of half a lemon
- 1 cup of walnuts
Set the oven to 200 degrees Celsius.
Put some disposable gloves on if you don’t want purple fingers, then get to work on the beetroot. Peel and cut into two-centimetre-sized cubes, place in a bowl. Crush the garlic in a mortar and pestle with a pinch of coarse salt and add to the beetroot. Drizzle with a tablespoon or so of olive oil, season with salt and pepper, and toss it well so all the pieces of beetroot are nicely covered. Spread out on a baking tray and roast for 40 minutes or until cooked through. Scoop on to a wide, shallow serving dish.
Slice the spring onion thinly on a diagonal and gently stir through the beetroot while it’s still warm. Set aside to cool.
Get the pork scotch fillets out of the fridge so they can come to room temperature.
Whisk the labneh with the lemon zest and juice and a tablespoon of olive oil. Season to taste (it may not need any). Fold through the beetroot.
Toast the walnuts in a dry pan or under the grill until lightly browned. Chop roughly and scatter over the beetroot.
Put a heavy based pan on to high heat. Oil and (generously) salt the pork scotch fillets. When the pan is hot and slightly smoking, cook the scotch fillets for around two minutes on each side. This will leave them medium rare, so adjust the time based on your preferences. Let rest for five minutes.
Serve alongside the beetroot and labneh salad.
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