Pork Fillet with Lemon Myrtle Herb Mix served with Roasted Vegetable Couscous (serves 4)


1 Pork Loin Fillet – sliced into 1″ medallions
1 teaspoon of Lake Deborah Salt

1 teaspoon of Lemon Myrtle Powder
1 tablespoon of Fennel Seeds – slightly ground
1 tablespoon of Dried Rosemary – chopped
1 clove garlic – finely chopped
Oil for coating

Roasted Vegetable Couscous
250g of instant Couscous – cooked as per manufacturers instructions
1 small red capsicum/pepper
1 small yellow capsicum/pepper
1 small zucchini/courgette
1 small eggplant/aubergine/
Oil for coating


  • Preheat the oven to 220C – Gas Mark 8
  • Mix Lake Deborah Salt with the herbs and chopped garlic. Sprinkle onto a flat plate. Lightly rub the pork medallions in oil then press into herb mix to coat. Set aside.
  • Meanwhile place the vegetables on a baking tray, drizzle with oil and cook until skins are charred. When cooked, set aside and leave to cool.
  • Pan fry the medallions until cooked through.
  • Cook the couscous to the instructions on the packet.
  • When cool, chop the vegetables into small pieces and add to cooked couscous.

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