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Photo of Tuscan pork fillet with cabbage salad by WW

Tuscan pork fillet with cabbage salad

Total Time
50 min
15 min
35 min
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


Baby potato

600 g, halved

Olive oil

2 tbs

Fresh rosemary

2 tbs, finely chopped

Fennel seeds

1 tbs

Fresh lemon rind

1 tsp, grated


2 clove(s), crushed

Dried chilli flakes

5 g


2 tsp

Oil spray

1 x 3 second spray(s)

Lean pork fillet

500 g, fat trimmed

Green cabbage

300 g, shredded


2 small, shredded

Grated parmesan cheese

½ cup(s)

Balsamic dressing

1 tbs


  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.


Balsamic glaze is balsamic vinegar that has been sweetened with sugar and reduced until thick and syrupy. It is available in the gourmet aisle of some supermarkets or from specialty food stores.