eCook Meal
Pork Fillet & Polenta-crusted Potatoes
with a green peppercorn sauce, roasted cauliflower & fresh rosemary
Juicy pork fillet marinated in soy sauce, accompanied by crunchy polenta and Italian-cheese crispy potatoes infused with rosemary, with delicious roasted cauliflower on the side. A creamy peppercorn sauce finishes off this incredible dish.
Serving guide
Choose your portion size.
LET’S GET IT STARTED!
Preheat the oven to 200°C. Place a pot of cold salted water over a high heat. Add the Potato pieces and bring to the boil. Once boiling, reduce the heat and simmer for 10-15 minutes until slightly softened. Drain on completion. Pat the pork fillet dry with some paper towel. Add to a bowl with the soy sauce and toss until fully coated. Set aside to marinade for at least 5-10 minutes.
ROASTY FLORETS
Place the cauliflower florets on a roasting tray, coat in oil and seasoning. Roast in the hot oven for 20-25 minutes until cooked through and starting to crisp.
Polenta POTATOES
When the potatoes are done, place in a bowl with a good drizzle of oil, the Polenta, the chopped Rosemary, and seasoning. Toss until fully coated. Place on a roasting tray and roast in the hot oven for 15-20 minutes until golden.
JUICY Pork FILLET
Place a nonstick pan over medium-high heat. When hot, sear the marinated Pork fillet for 3-4 minutes, shifting and turning as it colours. On completion, the pork should be browned but not cooked through. Remove from the pan and wrap in a piece of tinfoil. Finish it off in the hot oven for 7-9 minutes until cooked to your preference. Remove on completion and allow to rest inside the tinfoil for 5 minutes before thinly slicing.
CREAMY PEPPERCORN SAUCE
Return the pan to a medium heat with a drizzle of oil or knob of butter. When hot, sauté the white spring onions and drained peppercorns for 2-4 minutes until slightly caramelized. Slowly whisk in the fresh Cream and leave to simmer for 4-5 minutes until slightly reduced. When the Polenta potatoes are done, sprinkle over the grated cheese and toss until fully coated.
GRAB YOUR KNIFE & Pork!
Plate up the juicy Pork slices. Top with the creamy peppercorn sauce and sprinkle over the spring onion greens. Serve alongside the cheesy Polenta potatoes and the roasted cauliflower. Beautiful, Chef!
LET’S GET IT STARTED!
Preheat the oven to 200°C. Place a pot of cold salted water over a high heat. Add the Potato pieces and bring to the boil. Once boiling, reduce the heat and simmer for 10-15 minutes until slightly softened. Drain on completion. Pat the pork fillets dry with some paper towel. Add to a bowl with the soy sauce and toss until fully coated. Set aside to marinade for at least 5-10 minutes.
ROASTY FLORETS
Place the cauliflower florets on a roasting tray, coat in oil and seasoning. Roast in the hot oven for 20-25 minutes until cooked through and starting to crisp.
Polenta POTATOES
When the potatoes are done, place in a bowl with a good drizzle of oil, the Polenta, the chopped Rosemary, and seasoning. Toss until fully coated. Place on a roasting tray and roast in the hot oven for 15-20 minutes until golden.
JUICY Pork FILLET
Place a nonstick pan over medium-high heat. When hot, sear the marinated Pork fillets for 4-6 minutes, shifting and turning as they colour. On completion, the pork should be browned but not cooked through. Remove from the pan and wrap in a piece of tinfoil. Finish it off in the hot oven for 7-9 minutes until cooked to your preference. Remove on completion and allow to rest inside the tinfoil for 5 minutes before thinly slicing.
CREAMY PEPPERCORN SAUCE
Return the pan to a medium heat with a drizzle of oil or knob of butter. When hot, sauté the white spring onions and drained peppercorns for 2-4 minutes until slightly caramelized. Slowly whisk in the fresh Cream and leave to simmer for 4-5 minutes until slightly reduced. When the Polenta potatoes are done, sprinkle over the grated cheese and toss until fully coated.
GRAB YOUR KNIFE & Pork!
Plate up the juicy Pork slices. Top with the creamy peppercorn sauce and sprinkle over the spring onion greens. Serve alongside the cheesy Polenta potatoes and the roasted cauliflower. Beautiful, Chef!
LET’S GET IT STARTED!
Preheat the oven to 200°C. Place a pot of cold salted water over a high heat. Add the Potato pieces and bring to the boil. Once boiling, reduce the heat and simmer for 10-15 minutes until slightly softened. Drain on completion. Pat the pork fillets dry with some paper towel. Add to a bowl with the soy sauce and toss until fully coated. Set aside to marinade for at least 5-10 minutes.
ROASTY FLORETS
Place the cauliflower florets on a roasting tray, coat in oil and seasoning. Roast in the hot oven for 25-30 minutes until cooked through and starting to crisp.
Polenta POTATOES
When the potatoes are done, place in a bowl with a good drizzle of oil, the Polenta, the chopped Rosemary, and seasoning. Toss until fully coated. Place on a roasting tray and roast in the hot oven for 20-25 minutes until golden.
JUICY Pork FILLET
Place a nonstick pan over medium-high heat. When hot, sear the marinated Pork fillets for 5-7 minutes, shifting and turning as they colour. On completion, the pork should be browned but not cooked through. Remove from the pan and wrap in a piece of tinfoil. Finish it off in the hot oven for 9-10 minutes until cooked to your preference. Remove on completion and allow to rest inside the tinfoil for 5 minutes before thinly slicing.
CREAMY PEPPERCORN SAUCE
Return the pan to a medium heat with a drizzle of oil or knob of butter. When hot, sauté the white spring onions and drained peppercorns for 2-4 minutes until slightly caramelized. Slowly whisk in the fresh Cream and leave to simmer for 4-5 minutes until slightly reduced. When the Polenta potatoes are done, sprinkle over the grated cheese and toss until fully coated.
GRAB YOUR KNIFE & Pork!
Plate up the juicy Pork slices. Top with the creamy peppercorn sauce and sprinkle over the spring onion greens. Serve alongside the cheesy Polenta potatoes and the roasted cauliflower. Beautiful, Chef!
LET’S GET IT STARTED!
Preheat the oven to 200°C. Place a pot of cold salted water over a high heat. Add the Potato pieces and bring to the boil. Once boiling, reduce the heat and simmer for 10-15 minutes until slightly softened. Drain on completion. Pat the pork fillets dry with some paper towel. Add to a bowl with the soy sauce and toss until fully coated. Set aside to marinade for at least 5-10 minutes.
ROASTY FLORETS
Place the cauliflower florets on a roasting tray, coat in oil and seasoning. Roast in the hot oven for 25-30 minutes until cooked through and starting to crisp.
Polenta POTATOES
When the potatoes are done, place in a bowl with a good drizzle of oil, the Polenta, the chopped Rosemary, and seasoning. Toss until fully coated. Place on a roasting tray and roast in the hot oven for 20-25 minutes until golden.
JUICY Pork FILLET
Place a nonstick pan over medium-high heat. When hot, sear the marinated Pork fillets for 5-7 minutes, shifting and turning as they colour. On completion, the pork should be browned but not cooked through. Remove from the pan and wrap in a piece of tinfoil. Finish it off in the hot oven for 9-10 minutes until cooked to your preference. Remove on completion and allow to rest inside the tinfoil for 5 minutes before thinly slicing.
CREAMY PEPPERCORN SAUCE
Return the pan to a medium heat with a drizzle of oil or knob of butter. When hot, sauté the white spring onions and drained peppercorns for 2-4 minutes until slightly caramelized. Slowly whisk in the fresh Cream and leave to simmer for 4-5 minutes until slightly reduced. When the Polenta potatoes are done, sprinkle over the grated cheese and toss until fully coated.
GRAB YOUR KNIFE & Pork!
Plate up the juicy Pork slices. Top with the creamy peppercorn sauce and sprinkle over the spring onion greens. Serve alongside the cheesy Polenta potatoes and the roasted cauliflower. Beautiful, Chef!
Budget
What this meal costs at Woolies.
Estimated Woolies cost
R207.02
for 4 servings · R51.76 per serving
Pro-rated from each product's pack size. Effectively used; not the full pack price.
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Polenta needs 125 mlPolenta 500 g R51.99 · whole pack (size can't be divided)R51.99
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Pork Fillet needs 600 gPork Bones Avg 800 g 800 g at R51.99 · 75% of packR38.99
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Cauliflower Florets needs 600 gBroccoli & Cauliflower Florets 700 g 700 g at R56.99 · 86% of packR48.85
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Fresh Rosemary needs 10 gFree Range Slow Cooked Rosemary & Paprika Confit Duck Legs Avg 900 g 900 g at R208.24 · 1% of packR2.31
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Spring Onions needs 4Lay's Spring Onion & Cheese Chips 36 g R10.99 · whole pack (size can't be divided)R10.99
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Fresh Cream needs 200 mlFresh Full Cream Milk 2 L 2 L at R38.99 · 10% of packR3.90
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Grated Italian-style Hard Cheese needs 100 mlPlantLove™ Dairy Free Macadamia Nut Based Grated Hard Cheese 60 g R39.99 · whole pack (size can't be divided)R39.99
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Potato Chunks needs 1 kgBulk Everyday Medium Potatoes 7 kg 7 kg at R69.99 · 14% of packR10.00
Not in the Woolies basket — source these elsewhere:
- Low Sodium Soy Sauce
- Green Peppercorns
Shopping
Matching Woolies ingredients.
Woolies Products in this dish
Frequently Asked Questions
What is the preparation time for Pork Fillet & Polenta-crusted Potatoes?
The preparation time for Pork Fillet & Polenta-crusted Potatoes with a green peppercorn sauce, roasted cauliflower & fresh rosemary is between 20 and 35 minutes.
What is the total time required to make Pork Fillet & Polenta-crusted Potatoes with a green peppercorn sauce, roasted cauliflower & fresh rosemary?
The total time required to make Pork Fillet & Polenta-crusted Potatoes with a green peppercorn sauce, roasted cauliflower & fresh rosemary is between 40 and 60 minutes.
How many servings does Pork Fillet & Polenta-crusted Potatoes provide?
4 servings
What are the main ingredients in Pork Fillet & Polenta-crusted Potatoes?
Cauliflower Florets, Cream, Grated Italian-style Hard Cheese, Green Peppercorns, Low-Sodium Soy Sauce, Polenta, Pork Fillet, Potato, Rosemary, Spring Onion
What is the nutritional information of Pork Fillet & Polenta-crusted Potatoes?
Calories: 794, Carbs: 76 grams, Fat: grams, Protein: 53.3 grams, Sugar: 8.4 grams, Salt: 30 grams
How do I prepare Pork Fillet & Polenta-crusted Potatoes?
CREAMY PEPPERCORN SAUCE: Return the pan to a medium heat with a drizzle of oil or knob of butter. When hot, sauté the white spring onions and drained peppercorns for 2-4 minutes until slightly caramelized. Slowly whisk in the fresh cream and leave to simmer for 4-5 minutes until slightly reduced. When the polenta potatoes are done, sprinkle over the grated cheese and toss until fully coated. POLENTA POTATOES: When the potatoes are done, place in a bowl with a good drizzle of oil, the polenta, the chopped rosemary, and seasoning. Toss until fully coated. Place on a roasting tray and roast in the hot oven for 15-20 minutes until golden. ROASTY FLORETS: Place the cauliflower florets on a roasting tray, coat in oil and seasoning. Roast in the hot oven for 20-25 minutes until cooked through and starting to crisp. LET’S GET IT STARTED!: Preheat the oven to 200°C. Place a pot of cold salted water over a high heat. Add the potato pieces and bring to the boil. Once boiling, reduce the heat and simmer for 10-15 minutes until slightly softened. Drain on completion. Pat the pork fillets dry with some paper towel. Add to a bowl with the soy sauce and toss until fully coated. Set aside to marinade for at least 5-10 minutes. GRAB YOUR KNIFE & PORK!: Plate up the juicy pork slices. Top with the creamy peppercorn sauce and sprinkle over the spring onion greens. Serve alongside the cheesy polenta potatoes and the roasted cauliflower. Beautiful, Chef! JUICY PORK FILLET: Place a nonstick pan over medium-high heat. When hot, sear the marinated pork fillets for 4-6 minutes, shifting and turning as they colour. On completion, the pork should be browned but not cooked through. Remove from the pan and wrap in a piece of tinfoil. Finish it off in the hot oven for 7-9 minutes until cooked to your preference. Remove on completion and allow to rest inside the tinfoil for 5 minutes before thinly slicing.
What should be prepared from my kitchen to make Pork Fillet & Polenta-crusted Potatoes?
Cauliflower Florets, Cream, Grated Italian-style Hard Cheese, Green Peppercorns, Low-Sodium Soy Sauce, Polenta, Pork Fillet, Potato, Rosemary, Spring Onion
How many calories does Pork Fillet & Polenta-crusted Potatoes have?
794 calories
How much fat content does Pork Fillet & Polenta-crusted Potatoes have?
grams