Italian Garlic Pork Fillet

I had a friend in town last week who was doing insurance home assessments for the Townsville floods. Before my "Mummy days", I also used to assess insurance claims in the aftermath of a natural disaster, so I know how amazing it is to have a home cooked meal at the end of a long day, (rather than a room service meal on your own).

Knowing she LOVES pork, I set about creating a recipe that was quick, easy and tasted AMAZING. It was given the thumbs up from a tired assessor who had driven approximately 400km that day.

Prep 10 min // Cook 30 min (If possible marinate overnight for best results)


1kg pork fillets

2 tbs EDMK Italian Spice Blend (or use a store bought Italian spice blend)

1/4 cup Italian Dressing (I made my own dressing using Parmesan cheese, but you can use a store bought dressing and add some finely grated Parmesan to it if you prefer)

3 tbs diced garlic

6 sticks of butter

1/3 cup of fresh herbs diced (I used tarragon, continental parsley, oregano and rosemary)

Salt and pepper to season


  1. Marinate the pork in the Italian dressing, preferably overnight or for at least 1 hour before cooking.

  2. Preheat the oven to 180 degrees.

  3. Remove the pork from the marinade and reserve the marinade.

  4. Heat 2 tbs oil in a pan and sear the pork on all sides for 1-2 minutes each side, then remove from the pan.

  5. Line a tray with foil and place the pork on the foil.

  6. Combine the garlic, half of the fresh herbs and the EDMK Italian Spice Blend in a bowl, mix well and rub generously over the pork.

  7. Place the butter over the top of the pork and wrap the foil around the pork.

  8. Bake for approximately 25 minutes, then remove from the oven and let it rest for 5 minutes.

  9. While the pork is baking make the sauce. Return the pan to the heat, deglaze with 1/3 cup white wine and bring it to the boil. When the liquid has reduced by half stir in the reserved marinade and continue to simmer uncovered until the sauce has thickened. When the pork has rested add the juices from the foil to the sauce for depth of flavour, then thicken on a low heat.

  10. Slice the pork, drizzle the sauce over the top and serve with your preferred sides.

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