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Spice-crusted roast pork fillet with salad

Spice-crusted roast pork fillet with salad

Total Time
45 min
15 min
30 min
This combination of spiced pork with a crunchy salad and zesty citrus dressing is a flavour bomb you won’t want to miss. The prep is easy and it looks amazing, making it a great choice for entertaining.


Chilli powder

2 tsp

Ground cumin

1 tsp

Ground coriander

½ tsp


2 clove(s), crushed

Pork fillet or tenderloin, raw

428 g, (buy 450g), fat trimmed

Olive oil

1 tbs

Freshly squeezed orange juice

1½ tbs

Lime juice

1½ tbs

Lemon juice

3 tsp

Green shallot(s)

1 individual, thinly sliced

Caster sugar

1 tsp


150 g, sprigs

Cherry tomatoes

150 g, medley mix, halved


  1. Preheat oven to 200°C. Line a baking tray with baking paper.
  2. Combine chilli, cumin, coriander and half the garlic in a small bowl. Season with salt and pepper. Rub spice mixture all over pork.
  3. Heat 1 teaspoon oil in a large non-stick frying pan over medium–high heat. Cook pork, turning occasionally, for 8 minutes or until browned. Transfer pork to prepared tray. Bake for 15–20 minutes or until cooked through. Transfer to a plate. Cover pork with foil and rest for 5 minutes before slicing thickly.
  4. Meanwhile, to make dressing, whisk orange, lime and lemon juices, shallot, sugar and remaining garlic and oil in a small bowl.
  5. Arrange watercress and tomatoes on a serving platter. Top with pork and drizzle with dressing.


COOK'S TIP: The dressing can be made up to 1 day ahead. Keep it covered in the fridge and whisk well before drizzling over pork and salad to serve.