Tuscan pork fillet with cabbage salad
7
Points®
Total time: 50 min • Prep: 15 min • Cook: 35 min • Serves: 4 • Difficulty: Easy
Crunchy salad, tender meat and golden roast potatoes are perfect partners for a weeknight feast that will be on the table in under an hour
Ingredients
Baby potatoes
600 g, halved
Olive oil
2 tbs
Fresh rosemary
2 tbs, finely chopped
Fennel seeds
1 tbs
Fresh lemon rind
1 tsp, grated
Garlic
2 clove(s), crushed
Dried chilli flakes
5 g
Honey
2 tsp
Oil spray
1 x 3 second spray(s)
Pork fillet or tenderloin, raw
500 g, fat trimmed
Green cabbage
300 g, shredded
Carrot(s)
2 small, shredded
Grated parmesan cheese
½ cup(s)
Balsamic dressing
1 tbs
Instructions
1
Preheat oven to 180°C or 160°C fan-forced. Place potato, half the oil and half the rosemary on a large baking tray and toss to combine. Roast for 35–40 minutes or until potato is golden and tender.
2
Meanwhile, using a mortar and pestle, crush fennel seeds, rind, garlic, chilli and remaining rosemary. Season with salt and freshly black pepper. Stir in honey. Rub mixture all over pork.
3
Lightly spray a medium non-stick frying pan with oil and heat over medium heat. Lightly spray pork with oil and cook, turning, for 4–5 minutes until browned. Transfer to a baking tray and bake with potatoes for 10–12 minutes or until cooked to your liking. Transfer to a plate. Cover pork with foil and set aside to rest for 5 minutes before slicing thickly.
4
Meanwhile, place cabbage, carrot, parmesan, remaining oil and balsamic glaze in a bowl. Stir to combine. Divide cabbage salad among plates and top with pork. Serve with roasted potatoes.
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