Herb-crusted pork fillet with courgettes

1 pork fillet
Sage, rosemary, thyme, parsley and oregano
Extra virgin olive oil
100 g ground bread
1 garlic clove
Salt and pepper
Courgettes for the side
Extra virgin olive oil
Salt and pepper

I wash, dry and finely chop herbs with garlic.

I combine ground bread and herbs on baking parchment.

I remove cartilage and fat from the fillet, season with salt and pepper and massage with oil.

I place on the herbed crumbs and coat thoroughly, pressing lightly.


I brown all sides in hot oil in a non-stick pan until crusted. Meanwhile, I heat the oven to 230°C.


I place the fillet on a parchment-lined tray.

I bake at 230°C for 7/8 minutes, lower to 180°C, turn and cook another 15/20 minutes. My probe reached 80°C internally, but 75°C is better; it is up to you.
I turn off and wrap the cooked meat in foil at least 10 minutes to redistribute juices.
I heat oil and 2 garlic cloves in a pan and chop courgettes.

I add them to the hot oil.

I quickly sauté, keeping crisp, and season.
For a sauce, I put leftover herbed crumbs in a saucepan with a knob of butter, 7 or 8 tablespoons grated cheese, pepper, half a stock cube and water. I cook low about 15 minutes to a semi-runny cream.

I thinly slice the fillet and serve with courgettes and sauce.