Juicy pork fillet slices drizzled in a homemade chimichurri sauce. Served alongside garlicky roasted butternut and a spectacular apple slaw. Sweet, tart, crunchy. It’s perfect.
Vibrant Chimichurri Pork
Vibrant Chimichurri Pork
with roast butternut & a fresh cabbage and apple slaw
Hands on Time: 20 - 35 minutes
Overall Time: 40 - 60 minutes
Ingredients:
- Apple
- Apples
- Butternut Chunks
- Cabbage
- Dried Chilli Flakes
- Garlic Clove
- Garlic Cloves
- Mixed Herbs
- NOMU One For All Rub
- Pecan Nuts
- Pork Fillet
- Spring Onion
- Spring Onions
- White Wine Vinegar
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Tinfoil
- Paper Towel
- Sugar/Sweetener/Honey
- Butter
BUTTERNUT
Preheat the oven to 200°C. Place the butternut pieces on a roasting tray, coat in oil, ½ the grated garlic, and seasoning. Roast in the hot oven for 25-30 minutes until cooked through and crisping up, shifting halfway.
CHARMING CHIMICHURRI
Rinse and roughly chop the mixed herbs. In a bowl, combine the chopped herbs, the chilli flakes (to taste), the remaining garlic, seasoning, and ½ the white wine vinegar. Slowly whisk in oil until a drizzling consistency.
PERFECT PORK FILLET
When the butternut is halfway, place a nonstick pan over a medium-high heat. Pat the pork fillet dry with some paper towel. Coat in oil, and seasoning. When the pan is hot, sear the pork for 3-4 minutes, shifting and turning as it colours. In the final minute, baste with a knob of butter and the rub. On completion, it should be browned all over but not cooked through. Remove from the pan and wrap in a piece of tinfoil. Finish it off in the 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.
SPECTACULAR SLAW
In a salad bowl, whisk the remaining white wine vinegar, ½ tsp of a sweetener of choice, a drizzle of olive oil and some seasoning. Add the sliced cabbage and apple matchsticks and toss until fully coated.
GRAB A FORK, LET’S EAT THIS PORK!
Dish up the juicy pork slices and drizzle over the charming chimichurri sauce. Side with the roasted butternut and the cabbage & apple slaw. Garnish with the spring onions slices and chopped pecan nuts. Dig in, Chef!
Butternut Chunks - 250g
Garlic Clove - 1
Mixed Herbs - 20g
Dried Chilli Flakes - 5ml
White Wine Vinegar - 30ml
Pork Fillet - 150g
NOMU One For All Rub - 10ml
Cabbage - 100g
Apple - 1
Spring Onion - 1
Pecan Nuts - 15g
BUTTERNUT
Preheat the oven to 200°C. Place the butternut pieces on a roasting tray, coat in oil, ½ the grated garlic, and seasoning. Roast in the hot oven for 30-35 minutes until cooked through and crisping up, shifting halfway.
CHARMING CHIMICHURRI
Rinse and roughly chop the mixed herbs. In a bowl, combine the chopped herbs, the chilli flakes (to taste), the remaining garlic, seasoning, and ½ the white wine vinegar. Slowly whisk in oil until a drizzling consistency.
PERFECT PORK FILLET
When the butternut is halfway, place a nonstick pan over a medium-high heat. Pat the pork fillets dry with some paper towel. Coat in oil, and seasoning. When the pan is hot, sear the pork for 4-6 minutes, shifting and turning as it colours. In the final minute, baste with a knob of butter and the rub. On completion, it should be browned all over but not cooked through. Remove from the pan and wrap in a piece of tinfoil. Finish it off in the 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.
SPECTACULAR SLAW
In a salad bowl, whisk the remaining white wine vinegar, 1 tsp of a sweetener of choice, a drizzle of olive oil and some seasoning. Add the sliced cabbage and apple matchsticks and toss until fully coated.
GRAB A FORK, LET’S EAT THIS PORK!
Dish up the juicy pork slices and drizzle over the charming chimichurri sauce. Side with the roasted butternut and the cabbage & apple slaw. Garnish with the spring onions slices and chopped pecan nuts. Dig in, Chef!
Butternut Chunks - 500g
Garlic Clove - 1
Mixed Herbs - 40g
Dried Chilli Flakes - 10ml
White Wine Vinegar - 60ml
Pork Fillet - 300g
NOMU One For All Rub - 20ml
Cabbage - 100g
Apple - 1
Spring Onions - 2
Pecan Nuts - 30g
BUTTERNUT
Preheat the oven to 200°C. Place the butternut pieces on a roasting tray, coat in oil, ½ the grated garlic, and seasoning. To make sure they do get crispy, don’t overcrowd the tray – use two trays instead! Roast in the hot oven for 30-35 minutes until cooked through and crisping up, shifting halfway.
CHARMING CHIMICHURRI
Rinse and roughly chop the mixed herbs. In a bowl, combine the chopped herbs, the chilli flakes (to taste), the remaining garlic, seasoning, and ½ the white wine vinegar. Slowly whisk in oil until a drizzling consistency.
PERFECT PORK FILLET
When the butternut is halfway, place a nonstick pan over a medium-high heat. Pat the pork fillets dry with some paper towel. Coat in oil, and seasoning. When the pan is hot, sear the pork for 4-6 minutes, shifting and turning as it colours. In the final minute, baste with a knob of butter and the rub. On completion, it should be browned all over but not cooked through. Remove from the pan and wrap in a piece of tinfoil. Finish it off in the 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.
SPECTACULAR SLAW
In a salad bowl, whisk the remaining white wine vinegar, 1½ tsp of a sweetener of choice, a drizzle of olive oil and some seasoning. Add the sliced cabbage and apple matchsticks and toss until fully coated.
GRAB A FORK, LET’S EAT THIS PORK!
Dish up the juicy pork slices and drizzle over the charming chimichurri sauce. Side with the roasted butternut and the cabbage & apple slaw. Garnish with the spring onions slices and chopped pecan nuts. Dig in, Chef!
Butternut Chunks - 750g
Garlic Cloves - 2
Mixed Herbs - 60g
Dried Chilli Flakes - 15ml
White Wine Vinegar - 90ml
Pork Fillet - 450g
NOMU One For All Rub - 30ml
Cabbage - 200g
Apples - 2
Spring Onions - 3
Pecan Nuts - 45g
BUTTERNUT
Preheat the oven to 200°C. Place the butternut pieces on a roasting tray, coat in oil, ½ the grated garlic, and seasoning. To make sure they do get crispy, don’t overcrowd the tray – use two trays instead! Roast in the hot oven for 35-40 minutes until cooked through and crisping up, shifting halfway.
CHARMING CHIMICHURRI
Rinse and roughly chop the mixed herbs. In a bowl, combine the chopped herbs, the chilli flakes (to taste), the remaining garlic, seasoning, and ½ the white wine vinegar. Slowly whisk in oil until a drizzling consistency.
PERFECT PORK FILLET
When the butternut is halfway, place a nonstick pan over a medium-high heat. Pat the pork fillets dry with some paper towel. Coat in oil, and seasoning. When the pan is hot, sear the pork for 5-7 minutes, shifting and turning as it colours. In the final minute, baste with a knob of butter and the rub. On completion, it should be browned all over but not cooked through. Remove from the pan and wrap in a piece of tinfoil. Finish it off in the 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.
SPECTACULAR SLAW
In a salad bowl, whisk the remaining white wine vinegar, 2 tsp of a sweetener of choice, a drizzle of olive oil and some seasoning. Add the sliced cabbage and apple matchsticks and toss until fully coated.
GRAB A FORK, LET’S EAT THIS PORK!
Dish up the juicy pork slices and drizzle over the charming chimichurri sauce. Side with the roasted butternut and the cabbage & apple slaw. Garnish with the spring onions slices and chopped pecan nuts. Dig in, Chef!
Butternut Chunks - 1kg
Garlic Cloves - 2
Mixed Herbs - 80g
Dried Chilli Flakes - 20ml
White Wine Vinegar - 120ml
Pork Fillet - 600g
NOMU One For All Rub - 40ml
Cabbage - 200g
Apples - 2
Spring Onions - 4
Pecan Nuts - 60g
Woolies Products in this dish
