Loin of Pork with Lemon Myrtle, Aniseed Myrtle and Parsley


1 Pork Loin Fillet – sliced into 2.5cm medallions
1 teaspoon of Bush Salt
1 teaspoon of Ground Lemon Myrtle
1 tablespoon of Ground Aniseed Myrtle
1 tablespoon of Parsley
1 clove garlic – minced
Macadamia Nut Oil for coating


Mix salt, herbs and garlic together and then press into the pork. Allow to stand for 30 minutes.
Pan fry the medallions until cooked through.