A simple yet stunning dinner! Pork fillet is doused in Pesto Princess Basil Pesto and sided with a loaded salad of baby tomatoes, feta, and salad leaves, all drizzled with a sweet balsamic reduction. Pesto & oregano couscous is served alongside, to ensure that all the flavours get soaked up!
Pesto Pork & Tomato Salad
Pesto Pork & Tomato Salad
with baby tomatoes & couscous
Hands on Time: 10 - 25 minutes
Overall Time: 20 - 30 minutes
Ingredients:
- Baby Tomatoes
- Balsamic Reduction
- Danish-style Feta
- Fresh Oregano
- NOMU Italian Rub
- Pesto Princess Basil Pesto
- Pork Fillet
- Salad Leaves
- Sunflower Seeds
- Whole Wheat Couscous
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Paper Towel
- Butter
CRAZY ABOUT COUSCOUS
Boil the kettle. Loosen the pesto with oil in 5ml increments until drizzling consistency. Rinse and pick the oregano. Set the pesto and oregano aside. Using a shallow bowl, submerge the couscous in 125ml of boiling water. Add a drizzle of oil and gently stir through with a fork. Cover with a plate and steam for 5-8 minutes until tender. Once cooked, fluff up with the fork and toss through ¾ of the loosened pesto and ½ the picked oregano.
PERFECT PORK
Place a pan over a medium-high heat. Pat the pork fillet dry with paper towel. Coat in oil, and season. When the pan is hot, sear the pork fillet for 6-7 minutes or until cooked through, shifting and turning as it colours. During the final minute, baste with a knob of butter and the rub. Set aside to rest for at least 5 minutes before slicing and lightly seasoning.
TOMATO SALAD
While the pork is frying, rinse and roughly shred the salad leaves. Place in the bowl with the sunflower seeds, the halved tomatoes, the crumbled feta, a drizzle of oil, and seasoning. Toss until fully combined.
SIMPLY THE BESTO!
Pile up the pesto couscous and top with the pork fillet drizzled with the remaining pesto. Side with the tomato salad and drizzle over the balsamic reduction. Sprinkle over the remaining oregano. Beautiful work, Chef!
Pesto Princess Basil Pesto - 10ml
Fresh Oregano - 4g
Whole Wheat Couscous - 75ml
Pork Fillet - 150g
NOMU Italian Rub - 5ml
Salad Leaves - 20g
Sunflower Seeds - 10g
Baby Tomatoes - 100g
Danish-style Feta - 40g
Balsamic Reduction - 5ml
CRAZY ABOUT COUSCOUS
Boil the kettle. Loosen the pesto with oil in 5ml increments until drizzling consistency. Rinse and pick the oregano. Set the pesto and oregano aside. Using a shallow bowl, submerge the couscous in 250ml of boiling water. Add a drizzle of oil and gently stir through with a fork. Cover with a plate and steam for 5-8 minutes until tender. Once cooked, fluff up with the fork and toss through ¾ of the loosened pesto and ½ the picked oregano.
PERFECT PORK
Place a pan over a medium-high heat. Pat the pork fillets dry with paper towel. Coat in oil, and season. When the pan is hot, sear the pork fillets for 6-7 minutes or until cooked through, shifting and turning as they colours. During the final minute, baste with a knob of butter and the rub. Set aside to rest for at least 5 minutes before slicing and lightly seasoning.
TOMATO SALAD
While the pork is frying, rinse and roughly shred the salad leaves. Place in the bowl with the sunflower seeds, the halved tomatoes, the crumbled feta, a drizzle of oil, and seasoning. Toss until fully combined.
SIMPLY THE BESTO!
Pile up the pesto couscous and top with the pork fillet drizzled with the remaining pesto. Side with the tomato salad and drizzle over the balsamic reduction. Sprinkle over the remaining oregano. Beautiful work, Chef!
Pesto Princess Basil Pesto - 20ml
Fresh Oregano - 8g
Whole Wheat Couscous - 150ml
Pork Fillet - 300g
NOMU Italian Rub - 10ml
Salad Leaves - 40g
Sunflower Seeds - 20g
Baby Tomatoes - 200g
Danish-style Feta - 80g
Balsamic Reduction - 10ml
CRAZY ABOUT COUSCOUS
Boil the kettle. Loosen the pesto with oil in 5ml increments until drizzling consistency. Rinse and pick the oregano. Set the pesto and oregano aside. Using a shallow bowl, submerge the couscous in 375ml of boiling water. Add a drizzle of oil and gently stir through with a fork. Cover with a plate and steam for 5-8 minutes until tender. Once cooked, fluff up with the fork and toss through ¾ of the loosened pesto and ½ the picked oregano.
PERFECT PORK
Place a pan over a medium-high heat. Pat the pork fillets dry with paper towel. Coat in oil, and season. When the pan is hot, sear the pork fillets for 7-8 minutes or until cooked through, shifting and turning as they colours. During the final minute, baste with a knob of butter and the rub. Set aside to rest for at least 5 minutes before slicing and lightly seasoning.
TOMATO SALAD
While the pork is frying, rinse and roughly shred the salad leaves. Place in the bowl with the sunflower seeds, the halved tomatoes, the crumbled feta, a drizzle of oil, and seasoning. Toss until fully combined.
SIMPLY THE BESTO!
Pile up the pesto couscous and top with the pork fillet drizzled with the remaining pesto. Side with the tomato salad and drizzle over the balsamic reduction. Sprinkle over the remaining oregano. Beautiful work, Chef!
Pesto Princess Basil Pesto - 30ml
Fresh Oregano - 12g
Whole Wheat Couscous - 225ml
Pork Fillet - 450g
NOMU Italian Rub - 15ml
Salad Leaves - 60g
Sunflower Seeds - 30g
Baby Tomatoes - 300g
Danish-style Feta - 120g
Balsamic Reduction - 15ml
CRAZY ABOUT COUSCOUS
Boil the kettle. Loosen the pesto with oil in 5ml increments until drizzling consistency. Rinse and pick the oregano. Set the pesto and oregano aside. Using a shallow bowl, submerge the couscous in 500ml of boiling water. Add a drizzle of oil and gently stir through with a fork. Cover with a plate and steam for 5-8 minutes until tender. Once cooked, fluff up with the fork and toss through ¾ of the loosened pesto and ½ the picked oregano.
PERFECT PORK
Place a pan over a medium-high heat. Pat the pork fillets dry with paper towel. Coat in oil, and season. When the pan is hot, sear the pork fillets for 7-8 minutes or until cooked through, shifting and turning as they colours. During the final minute, baste with a knob of butter and the rub. Set aside to rest for at least 5 minutes before slicing and lightly seasoning.
TOMATO SALAD
While the pork is frying, rinse and roughly shred the salad leaves. Place in the bowl with the sunflower seeds, the halved tomatoes, the crumbled feta, a drizzle of oil, and seasoning. Toss until fully combined.
SIMPLY THE BESTO!
Pile up the pesto couscous and top with the pork fillet drizzled with the remaining pesto. Side with the tomato salad and drizzle over the balsamic reduction. Sprinkle over the remaining oregano. Beautiful work, Chef!
Pesto Princess Basil Pesto - 40ml
Fresh Oregano - 15g
Whole Wheat Couscous - 300ml
Pork Fillet - 600g
NOMU Italian Rub - 20ml
Salad Leaves - 80g
Sunflower Seeds - 40g
Baby Tomatoes - 400g
Danish-style Feta - 160g
Balsamic Reduction - 20ml
Woolies Products in this dish
