For this dish, take 1 trimmed pork 100 g. Then, you need to tenderize your pork. Take grease-proof paper. Put one slice of pork on the paper, then, cover it with the paper and hit with a rolling pin for several times.
Place 20 g of rosemary leaves into pestle and mortar. Add a pinch of salt and pepper. Then, add a clove of garlic and bash it up. Next, add 1 tablespoons of olive oil and 1 teaspoon of lemon zest. Put that mixture on your pork and rub it up.
Then, take 100 g of new potatoes and place them into boiling water. Add 30 g of fresh mint. Boil your potatoes for 15 minutes.
Next, cook a delicious and really simple dressing. Squeeze juice of a half of lemon. Add 20 g of chopped fresh mint. Then, add a half of sliced chili and a tablespoon of extra-virgin olive oil. Then, grate 20 g of pecorino. Dressing is ready.
In the boiling water with the potatoes add 50 g of frozen peas, 100 g of fresh broccoli and 50 g of broad beans. Cook for 2 minutes and drain. Cut your potatoes in halves, leave the skin. Then, put your vegetables into the dressing and toss.
Heat the griddle pan. Place your marinated pork on the griddle pan. Cook until nicely colored.
To serve, put your vegetables on the plate. Lay the pork on top. Put some mint leaves over the top. Finish with 20 g of sliced pecorino on top.