This dish features golden pork fillet served alongside hearty potato wedges and a creamy, tangy That Mayo, laced with chives for dunking. Finish that off with a fresh salad of tomato & Kalamata olives and you are ready to dive into dinner, Chef!
Pork Fillet & Chips
Pork Fillet & Chips
with chivey That Mayo & a fresh salad
Hands on Time: 20 - 25 minutes
Overall Time: 30 - 35 minutes
Ingredients:
- Fresh Chives
- Lemon
- Lemons
- Pitted Kalamata Olives
- Pork Fillet
- Potato
- Salad Leaves
- That Mayo (Original)
- Tomato
- Tomatoes
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Sugar/Sweetener/Honey
- Paper Towel
YOU HAD ME AT WEDGES
Preheat the oven to 220°C. Place the potato wedges on a roasting tray. Coat in oil and season. Roast in the hot oven for 30-35 minutes until cooked through and crisping up, shifting halfway.
FOR SOME FRESHNESS
Rinse the chives and the salad leaves. Finely slice the rinsed chives and cut the tomatoes into thin wedges. Drain and halve the olives.
MAKE SOME MMMAYO
In a bowl, combine the mayo, ½ the chopped chives, and seasoning. Loosen with a splash of water. Set aside.
PORK FILLET
Place a pan over medium-high heat. Pat the pork fillet dry with paper towel. Coat in oil and season. When hot, sear the pork for 5-6 minutes, shifting and turning as it colours. Rest for 5 minutes. Thinly slice and lightly season.
DRESS UP DINNER
In a bowl, combine a drizzle of olive oil, the juice from 1 lemon wedge, a sweetener, and seasoning. Add the rinsed leaves, the tomato wedges, and the halved olives.
FANTASTIC FEAST
Plate up the golden wedges and side with the pork slices. Serve with the fresh salad and the chivey-mayo for dunking.
Potato - 200g
Fresh Chives - 3g
Salad Leaves - 20g
Tomato - 1
Pitted Kalamata Olives - 20g
That Mayo (Original) - 30ml
Pork Fillet - 150g
Lemon - 1
YOU HAD ME AT WEDGES
Preheat the oven to 220°C. Place the potato wedges on a roasting tray. Coat in oil and season. Roast in the hot oven for 30-35 minutes until cooked through and crisping up, shifting halfway.
FOR SOME FRESHNESS
Rinse the chives and the salad leaves. Finely slice the rinsed chives and cut the tomatoes into thin wedges. Drain and halve the olives.
MAKE SOME MMMAYO
In a bowl, combine the mayo, ½ the chopped chives, and seasoning. Loosen with a splash of water. Set aside.
PORK FILLET
Place a pan over medium-high heat. Pat the pork fillet dry with paper towel. Coat in oil and season. When hot, sear the pork for 5-7 minutes, shifting and turning as it colours. Rest for 5 minutes. Thinly slice and lightly season.
DRESS UP DINNER
In a bowl, combine a drizzle of olive oil, the juice from 2 lemon wedges, a sweetener, and seasoning. Add the rinsed leaves, the tomato wedges, and the halved olives.
FANTASTIC FEAST
Plate up the golden wedges and side with the pork slices. Serve with the fresh salad and the chivey-mayo for dunking.
Potato - 400g
Fresh Chives - 5g
Salad Leaves - 40g
Tomato - 1
Pitted Kalamata Olives - 40g
That Mayo (Original) - 60ml
Pork Fillet - 300g
Lemon - 1
YOU HAD ME AT WEDGES
Preheat the oven to 220°C. Place the potato wedges on a roasting tray. Coat in oil and season. Roast in the hot oven for 35-40 minutes until cooked through and crisping up, shifting halfway.
FOR SOME FRESHNESS
Rinse the chives and the salad leaves. Finely slice the rinsed chives and cut the tomatoes into thin wedges. Drain and halve the olives.
MAKE SOME MMMAYO
In a bowl, combine the mayo, ½ the chopped chives, and seasoning. Loosen with a splash of water. Set aside.
PORK FILLET
Place a pan over medium-high heat. Pat the pork fillet dry with paper towel. Coat in oil and season. When hot, sear the pork for 6-8 minutes, shifting and turning as it colours. Rest for 5 minutes. Thinly slice and lightly season.
DRESS UP DINNER
In a bowl, combine a drizzle of olive oil, the juice from 3 lemon wedges, a sweetener, and seasoning. Add the rinsed leaves, the tomato wedges, and the halved olives.
FANTASTIC FEAST
Plate up the golden wedges and side with the pork slices. Serve with the fresh salad and the chivey-mayo for dunking.
Potato - 600g
Fresh Chives - 8g
Salad Leaves - 60g
Tomatoes - 2
Pitted Kalamata Olives - 60g
That Mayo (Original) - 90ml
Pork Fillet - 450g
Lemons - 2
YOU HAD ME AT WEDGES
Preheat the oven to 220°C. Place the potato wedges on a roasting tray. Coat in oil and season. Roast in the hot oven for 35-40 minutes until cooked through and crisping up, shifting halfway.
FOR SOME FRESHNESS
Rinse the chives and the salad leaves. Finely slice the rinsed chives and cut the tomatoes into thin wedges. Drain and halve the olives.
MAKE SOME MMMAYO
In a bowl, combine the mayo, ½ the chopped chives, and seasoning. Loosen with a splash of water. Set aside.
PORK FILLET
Place a pan over medium-high heat. Pat the pork fillet dry with paper towel. Coat in oil and season. When hot, sear the pork for 6-8 minutes, shifting and turning as it colours. Rest for 5 minutes. Thinly slice and lightly season.
DRESS UP DINNER
In a bowl, combine a drizzle of olive oil, the juice from 4 lemon wedges, a sweetener, and seasoning. Add the rinsed leaves, the tomato wedges, and the halved olives.
FANTASTIC FEAST
Plate up the golden wedges and side with the pork slices. Serve with the fresh salad and the chivey-mayo for dunking.
Potato - 800g
Fresh Chives - 10g
Salad Leaves - 80g
Tomatoes - 2
Pitted Kalamata Olives - 80g
That Mayo (Original) - 120ml
Pork Fillet - 600g
Lemons - 2
Woolies Products in this dish
