Pre heat your oven to 180 degrees C. Start by making your herb crust, mix dried herbs and salt and pepper with soft butter to form a paste. Rub your pork fillet with the herb paste till fully covered. Refrigerate for 30 mins

Bring a pan to a medium high heat and add a good amount of butter, (we will be using butter to baste throughout the cooking process)

Add your pork fillet to the pan and fry each side for 10 mins, continuously basting with butter, this keeps the pork from drying out and adds a nice golden colour to it. Once cooked on both sides transfer to the oven and bake for a further 15 mins. Remove from the oven once it is cooked through. Keep in mind it will still cook while resting so make sure you dont overcook. Allow to rest.

Prepare your coleslaw by adding mayonnaise and honey to it. Lightly toast your buns.

Slice pork fillet into medallions. Add coleslaw to your bun followed by pork medallions and microgreens. Serve