[{"type":"span","children":[{"text":"Join now"}]}]

Get up to 60% off*!

*On Core & Premium 12 month plans only. Offer ends 16/07/24. See terms.
Photo of Rosemary pork fillets on silverbeet by WW

Rosemary pork fillets on silverbeet

Total Time
30 min
10 min
20 min
Silverbeet adds plenty of fibre and flavour to the pork fillets.


Pork fillet or tenderloin, raw

450 g, fat-trimmed

Sweet-style white wine

½ cup(s), (125ml)

Fresh rosemary

2 tbs, sprigs


2 clove(s), finely chopped

Olive oil

1 tbs

Salt reduced chicken stock

½ cup(s)

Brown onion

1 medium, finely chopped


3 cup(s), (1 bunch), stems finely chopped, leaves shredded


  1. Combine the pork, wine, rosemary and garlic in a glass or ceramic bowl. Cover with plastic wrap and place in the fridge for 1 hour to marinate. Drain, reserving the marinade.
  2. Heat half the oil in a large frying pan over medium-high heat. Cook the pork, turning, for 15 minutes or until golden brown and cooked to your liking. Transfer to a plate and cover with foil to rest.
  3. Add the reserved marinade to the pan and bring to the boil. Add the stock and cook, stirring occasionally, for 5 minutes or until the sauce reduces by half and thickens slightly. Season with salt and pepper. Transfer to a heatproof jug.
  4. Heat the remaining oil in a large saucepan over high heat. Cook the onion and silverbeet stems, stirring, for 5 minutes or until the onion softens. Add the silverbeet leaves and cook, stirring, for 2 minutes or until the leaves wilt. Season with salt and pepper.
  5. Thickly slice the pork. Divide the silverbeet among serving plates. Top with the sliced pork and drizzle with the sauce.


SERVING SUGGESTION: steamed carrots and ½ cup (110g) cooked risoni.