Pork Fillet Medallions with Charred Greens & Tarragon butter

Method

1. To prepare the pork fillet, trim the sinew from the top of the pork fillet, cut the pork fillet into 2–3 portions depending on the size of the pork fillet (we’ve cut ours into 8 cm portions; you will need two medallions per person). Butterfly each of these portions, tie with string to secure during cooking. Season with sea salt and cracked black pepper, and drizzle with olive oil.
2. Wash and trim the ends of both the asparagus and baby broccolini. If the asparagus spears are large, cut them in half lengthways. Season with sea salt and drizzle with olive oil.
3. Heat the barbecue plate or a grill pan over high heat. Grill the pork for 4–5 minutes on each side or until browned and just cooked through. Allow to rest for five minutes before serving.
4. While the pork is resting, chargrill the asparagus and broccolini until tender.
5. Remove the string from the pork medallions, serve with the greens, and top with the wholegrain mustard butter. Garnish with tarragon sprigs.
6. For the butter, allow the butter to soften (room temperature is perfect). Combine butter, wholegrain mustard, tarragon, sea salt, and black pepper in a bowl. Mix ingredients together until combined and the butter is light and fluffy. On a sheet of baking paper, shape the butter into a log, roll up the paper, and twist the ends to secure. Refrigerate until the butter is firm.

1. This butter is fantastic to use on grilled pork, chicken, or seafood to add extra flavour.
2. Store in the fridge for up to 7 days or freeze for 2–3 months.

1. Find Barossa Fine Foods pork fillets in your local Barossa Fine Foods retail store in South Australia.