Ingredients:
• 4 tbsp fresh parsley, chopped
• 2 tbsp fresh chives chopped
• 2 tbsp fresh basil chopped
• 2 tbsp fresh tarragon chopped
• 1 cup Easiyo yogurt
• 2 pork fillets
• salt and ground pepper


Method:
Mix the parsley, chives, basil and tarragon with the yogurt.
Remove any fat and tough membranes from pork and cut into slices about 3 cm thick.
Pound meat lightly to tenderise and flatten.

In a thick heavy pan, heat a little oil on high.
When hot, brown meat on all sides.
Lower heat to moderate and cook for further 2-3 minutes on each side.
Remove frying pan from heat and add herb mixture, scraping the bottom of the pan to mix in the meat juices.
Season to taste and pour over meat in casserole dish.
Cook in preheated oven 190°C for 10 minutes.
Serve immediately.


Variations/Comments:
Fresh chives, parsley, mint, dill, tarragon, mint and basil combine beautifully to enhance yogurt.


SERVES 4-6