Double Seared Pork Fillet & Zingy Caper Butter

• In a large frying pan, heat a drizzle of olive oil over 
high heat. 
• Cook premium pork fillet, turning, until browned 
all over, 4 minutes. 
• Transfer to a second lined oven tray. 
• Roast pork for 15-16 minutes for medium, or until 
cooked to your liking. 
• Cover with foil. Set aside to rest for 10 minutes.

TIP: Cook in batches if your pan is getting crowded.

• Meanwhile, trim green beans.
• Slice zucchini into thick rounds.
• Roughly chop capers and parsley. 
• Thinly slice garlic. 
• Slice lemon into wedges. 

• Wipe out frying pan, then return to medium-high 
heat with a drizzle of olive oil.
• Cook zucchini and green beans until tender,  
5-6 minutes. Add garlic and cook until fragrant,  
1 minute.
• Transfer to a bowl, add a squeeze of lemon juice 
and season to taste with salt and pepper. 

• Wipe out frying pan, then return to medium-low  
heat with a generous drizzle of olive oil. 
• Add the butter and cook for 2-3 minutes or until 
beginning to brown.
• Add capers and parsley and cook until fragrant,  
1 minute.
• Remove pan from heat, then add a generous 
squeeze of lemon juice.