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

Sage and parsley rubbed pork with beetroot salad

Total Time
20 min
10 min
10 min
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.


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


100 g

Balsamic vinegar

2 tsp


  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.


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