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Photo of Sage and parsley rubbed pork with beetroot salad by WW

Sage and parsley rubbed pork with beetroot salad

3
Points®
Total Time
20 min
Prep
10 min
Cook
10 min
Serves
4
Difficulty
Moderate
Who would have thought that sage and parsley was a good combination? Definitely the star of the dish, this rub makes the pork super flavoursome and the beetroot adds a lovely hint of sweetness.

Ingredients

Fresh flat-leaf parsley

2 tbs, chopped

Fresh sage

1 tbs, chopped

Fresh lemon rind

2 tsp, finely grated

Pork fillet or tenderloin, raw

480 g, (buy 600g)

Olive oil

1 tbs

Beetroot, canned in brine, drained

360 g, (buy 1 x 450g can)

Sugar snap peas

150 g

Rocket

100 g

Balsamic vinegar

2 tsp

Instructions

  1. Preheat oven to 200°C or 180°C fan-forced. Line a baking tray with baking paper.
  2. Meanwhile, combine parsley, sage and rind in a small bowl. Brush pork with half the oil. Sprinkle both sides of pork with sage mixture. Lightly spray a large non-stick frying pan with oil and heat over medium-high heat. Cook pork for 1 minute each side or until browned. Transfer to prepared tray.
  3. Bake pork for 10 minutes or until just cooked through. Transfer to a plate. Cover pork with foil and set aside to rest for 2 minutes before slicing thinly.
  4. Meanwhile, drain beetroot and thinly slice peas. Combine beetroot, peas, rocket and remaining oil in a large bowl. Season with salt and pepper. Top salad with pork and drizzle with vinegar to serve.

Notes

SERVING SUGGESTION: Sourdough bread. TIP: Timesaver: Start preheating the oven before you get out your ingredients.

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