Sizzling pork fillet, vibrant roast veg, splashes of chimichurri, and a crisp salad ribboned with hard cheese. Put on your Sunday best, take a seat, and indulge in this wholesome, nostalgic gem.
Chimichurri Pork Fillet
Chimichurri Pork Fillet
with roast butternut, carrot wedges & hard cheese shavings
Hands on Time: 30 - 50 minutes
Overall Time: 35 - 55 minutes
Ingredients:
- Baby Tomatoes
- Butternut Chunks
- Carrot
- Italian-style Hard Cheese
- Pesto Princess Chimichurri
- Pork Fillet
- Pumpkin Seeds
- Salad Leaves
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Tinfoil
- Paper Towel
BRIGHT AMBER VEGGIES
Preheat the oven to 200°C. Place the butternut pieces and carrot wedges on a roasting tray. Coat in oil, season, and spread out in a single layer. Roast in the hot oven for 30-35 minutes until cooked through and starting to crisp, shifting halfway.
TOASTY SEEDS & MARINATED TOMATOES
Place the pumpkin seeds in a pan over a medium heat. Toast for 3-5 minutes until beginning to pop and turn brown. Remove from the pan on completion and set aside to cool. Place the quartered baby tomatoes in a salad bowl with a drizzle of olive oil and some seasoning. Toss to coat and set aside.
PERFECT PORK FILLET
When the veggies reach the halfway mark, return the pan to a medium-high heat. Pat the pork dry with paper towel, coat in oil, and season. When the pan is hot, sear the pork for 4-6 minutes, shifting and turning as it colours. On completion, it should be browned all over and cooked through to your preference. Remove from the pan and allow to rest for 5 minutes before thinly slicing, reserving the juices from the pan for serving.
TOSS THE SALAD & GET THE SAUCE READY
Place the rinsed salad leaves in the bowl of baby tomatoes and toss together. Place the chimichurri in a small bowl and loosen with 1 tsp of olive oil.
PILE UP A PLATE!
Dish up the sliced pork fillet and pour over the reserved meat juices to taste. Side with the roast butternut and carrot and the fresh salad. Scatter the salad with the hard cheese shavings and the toasted pumpkin seeds. Serve with the chimichurri on the side for drizzling over the lot. Nice work, Chef!
Butternut Chunks - 250g
Carrot - 120g
Pumpkin Seeds - 10g
Baby Tomatoes - 80g
Pork Fillet - 150g
Salad Leaves - 20g
Pesto Princess Chimichurri - 15ml
Italian-Style Hard Cheese - 20g
BRIGHT AMBER VEGGIES
Preheat the oven to 200°C. Place the butternut pieces and carrot wedges on a roasting tray. Coat in oil, season, and spread out in a single layer. Roast in the hot oven for 30-35 minutes until cooked through and starting to crisp, shifting halfway.
TOASTY SEEDS & MARINATED TOMATOES
Place the pumpkin seeds in a pan over a medium heat. Toast for 3-5 minutes until beginning to pop and turn brown. Remove from the pan on completion and set aside to cool. Place the quartered baby tomatoes in a salad bowl with a drizzle of olive oil and some seasoning. Toss to coat and set aside.
PERFECT PORK FILLET
When the veggies reach the halfway mark, return the pan to a medium-high heat. Pat the pork dry with paper towel, coat in oil, and season. When the pan is hot, sear the pork for 4-6 minutes, shifting and turning, until browned but not cooked through. Place in a piece of tinfoil and pour in the juices from the pan. Close up tightly and roast in the oven for 7-8 minutes until cooked through to your preference. Remove from the oven and allow to rest inside the tinfoil for 5 minutes before thinly slicing, reserving the juices from the foil for serving.
TOSS THE SALAD & GET THE SAUCE READY
Place the rinsed salad leaves in the bowl of baby tomatoes and toss together. Place the chimichurri in a small bowl and loosen with 2 tsp of olive oil.
PILE UP A PLATE!
Dish up the sliced pork fillet and pour over the reserved meat juices to taste. Side with the roast butternut and carrot and the fresh salad. Scatter the salad with the hard cheese shavings and the toasted pumpkin seeds. Serve with the chimichurri on the side for drizzling over the lot. Nice work, Chef!
Butternut Chunks - 500g
Carrot - 240g
Pumpkin Seeds - 20g
Baby Tomatoes - 160g
Pork Fillet - 300g
Salad Leaves - 40g
Pesto Princess Chimichurri - 30ml
Italian-Style Hard Cheese - 40g
BRIGHT AMBER VEGGIES
Preheat the oven to 200°C. Place the butternut pieces and carrot wedges on a roasting tray. Coat in oil, season, and spread out in a single layer. Roast in the hot oven for 30-35 minutes until cooked through and starting to crisp, shifting halfway.
TOASTY SEEDS & MARINATED TOMATOES
Place the pumpkin seeds in a pan over a medium heat. Toast for 3-5 minutes until beginning to pop and turn brown. Remove from the pan on completion and set aside to cool. Place the quartered baby tomatoes in a salad bowl with a drizzle of olive oil and some seasoning. Toss to coat and set aside.
PERFECT PORK FILLET
When the veggies reach the halfway mark, return the pan to a medium-high heat. Pat the pork dry with paper towel, coat in oil, and season. When the pan is hot, sear the pork for 4-6 minutes, shifting and turning, until browned but not cooked through. Place in a piece of tinfoil and pour in the juices from the pan. Close up tightly and roast in the oven for 7-8 minutes until cooked through to your preference. Remove from the oven and allow to rest inside the tinfoil for 5 minutes before thinly slicing, reserving the juices from the foil for serving.
TOSS THE SALAD & GET THE SAUCE READY
Place the rinsed salad leaves in the bowl of baby tomatoes and toss together. Place the chimichurri in a small bowl and loosen with 2 tsp of olive oil.
PILE UP A PLATE!
Dish up the sliced pork fillet and pour over the reserved meat juices to taste. Side with the roast butternut and carrot and the fresh salad. Scatter the salad with the hard cheese shavings and the toasted pumpkin seeds. Serve with the chimichurri on the side for drizzling over the lot. Nice work, Chef!
Butternut Chunks - 500g
Carrot - 240g
Pumpkin Seeds - 20g
Baby Tomatoes - 160g
Pork Fillet - 300g
Salad Leaves - 40g
Pesto Princess Chimichurri - 30ml
Italian-Style Hard Cheese - 40g
BRIGHT AMBER VEGGIES
Preheat the oven to 200°C. Place the butternut pieces and carrot wedges on a roasting tray. Coat in oil, season, and spread out in a single layer. Roast in the hot oven for 35-40 minutes until cooked through and starting to crisp, shifting halfway.
TOASTY SEEDS & MARINATED TOMATOES
Place the pumpkin seeds in a large pan over a medium heat. Toast for 3-5 minutes until beginning to pop and turn brown. Remove from the pan on completion and set aside to cool. Place the quartered baby tomatoes in a large salad bowl with a drizzle of olive oil and some seasoning. Toss to coat and set aside.
PERFECT PORK FILLET
When the veggies reach the halfway mark, return the pan to a medium-high heat. Pat the pork dry with paper towel, coat in oil, and season. When the pan is hot, sear the pork for 5-7 minutes, shifting and turning, until browned but not cooked through. Place in a piece of tinfoil and pour in the juices from the pan. Close up tightly and roast in the oven for 10-12 minutes until cooked through to your preference. Remove from the oven and allow to rest inside the tinfoil for 5 minutes before thinly slicing, reserving the juices from the foil for serving.
TOSS THE SALAD & GET THE SAUCE READY
Place the rinsed salad leaves in the bowl of baby tomatoes and toss together. Place the chimichurri in a small bowl and loosen with 1 tbsp of olive oil.
PILE UP A PLATE!
Dish up the sliced pork fillet and pour over the reserved meat juices to taste. Side with the roast butternut and carrot and the fresh salad. Scatter the salad with the hard cheese shavings and the toasted pumpkin seeds. Serve with the chimichurri on the side for drizzling over the lot. Nice work, Chef!
Butternut Chunks - 1kg
Carrot - 480g
Pumpkin Seeds - 40g
Baby Tomatoes - 320g
Pork Fillet - 600g
Salad Leaves - 80g
Pesto Princess Chimichurri - 60ml
Italian-Style Hard Cheese - 80g
Woolies Products in this dish
