Don’t limit fruit to breakfast and snacks, Chef! We show you how to make a surprising salad featuring stone fruit, with cucumber rounds, fresh greens, sharp radish, & crumblings of gorgonzola. This brings out the best in the seared pork fillet, spiced with NOMU Provençal Rub. Garnished with peppery fresh basil.
Summer Stone Fruit Salad & Pork Fillet
Summer Stone Fruit Salad & Pork Fillet
with green beans & gorgonzola cheese
Hands on Time: 20 - 40 minutes
Overall Time: 30 - 50 minutes
Ingredients:
- Cucumber
- Fresh Basil
- Gorgonzola Cheese
- Green Beans
- NOMU Provençal Rub
- Pork Fillet
- Radish
- Salad Leaves
- Stone Fruit
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Paper Towel
GO-GO GREEN BEANS
Place a pan (that has a lid) over medium-high heat with a drizzle of oil. When hot, fry the green beans until starting to char, 4-5 minutes (shifting occasionally). Remove from the pan, season, and cover.
SPECIAL SALAD
Place the stone fruit wedges into a salad bowl. Add the Cucumber rounds, the shredded leaves, the radish rounds, the charred green beans, a drizzle of olive oil, seasoning, and crumble in the gorgonzola cheese. Set aside.
PERFECT PORK
Return the pan to medium heat with a drizzle of oil. Pat the pork dry with paper towel. When hot, sear the pork until browned, 3-4 minutes (shifting as it colours). Flip, cover with the lid, and fry until cooked through, 5-6 minutes. During the final 1-2 minutes, baste the pork with the NOMU rub. Remove from the pan and rest for 5 minutes before slicing and seasoning.
DINNER WITH A DIFFERENCE
Plate up the fresh dressed salad and serve the sliced pork alongside. Garnish with the torn basil.
GO-GO GREEN BEANS
Place a pan (that has a lid) over medium-high heat with a drizzle of oil. When hot, fry the green beans until starting to char, 5-6 minutes (shifting occasionally). Remove from the pan, season, and cover.
SPECIAL SALAD
Place the stone fruit wedges into a salad bowl. Add the Cucumber rounds, the shredded leaves, the radish rounds, the charred green beans, a drizzle of olive oil, seasoning, and crumble in the gorgonzola cheese. Set aside.
PERFECT PORK
Return the pan to medium heat with a drizzle of oil. Pat the pork dry with paper towel. When hot, sear the pork until browned, 3-4 minutes (shifting as it colours). Flip, cover with the lid, and fry until cooked through, 5-6 minutes. During the final 1-2 minutes, baste the pork with the NOMU rub. Remove from the pan and rest for 5 minutes before slicing and seasoning.
DINNER WITH A DIFFERENCE
Plate up the fresh dressed salad and serve the sliced pork alongside. Garnish with the torn basil.
GO-GO GREEN BEANS
Place a pan (that has a lid) over medium-high heat with a drizzle of oil. When hot, fry the green beans until starting to char, 5-6 minutes (shifting occasionally). Remove from the pan, season, and cover.
SPECIAL SALAD
Place the stone fruit wedges into a salad bowl. Add the Cucumber rounds, the shredded leaves, the radish rounds, the charred green beans, a drizzle of olive oil, seasoning, and crumble in the gorgonzola cheese. Set aside.
PERFECT PORK
Return the pan to medium heat with a drizzle of oil. Pat the pork dry with paper towel. When hot, sear the pork until browned, 5-6 minutes (shifting as it colours). Flip, cover with the lid, and fry until cooked through, 5-6 minutes. During the final 1-2 minutes, baste the pork with the NOMU rub. Remove from the pan and rest for 5 minutes before slicing and seasoning.
DINNER WITH A DIFFERENCE
Plate up the fresh dressed salad and serve the sliced pork alongside. Garnish with the torn basil.
GO-GO GREEN BEANS
Place a pan (that has a lid) over medium-high heat with a drizzle of oil. When hot, fry the green beans until starting to char, 6-7 minutes (shifting occasionally). Remove from the pan, season, and cover.
SPECIAL SALAD
Place the stone fruit wedges into a salad bowl. Add the Cucumber rounds, the shredded leaves, the radish rounds, the charred green beans, a drizzle of olive oil, seasoning, and crumble in the gorgonzola cheese. Set aside.
PERFECT PORK
Return the pan to medium heat with a drizzle of oil. Pat the pork dry with paper towel. When hot, sear the pork until browned, 5-6 minutes (shifting as it colours). Flip, cover with the lid, and fry until cooked through, 5-6 minutes. During the final 1-2 minutes, baste the pork with the NOMU rub. Remove from the pan and rest for 5 minutes before slicing and seasoning.
DINNER WITH A DIFFERENCE
Plate up the fresh dressed salad and serve the sliced pork alongside. Garnish with the torn basil.
Frequently Asked Questions
What is the preparation time for Summer Stone Fruit Salad & Pork Fillet?
The preparation time for Summer Stone Fruit Salad & Pork Fillet with green beans & gorgonzola cheese is between 20 and 40 minutes.
What is the total time required to make Summer Stone Fruit Salad & Pork Fillet with green beans & gorgonzola cheese?
The total time required to make Summer Stone Fruit Salad & Pork Fillet with green beans & gorgonzola cheese is between 30 and 50 minutes.
How many servings does Summer Stone Fruit Salad & Pork Fillet provide?
4 servings
What are the main ingredients in Summer Stone Fruit Salad & Pork Fillet?
Cucumber, Fresh Basil, Gorgonzola Cheese, Green Beans, NOMU Provençal Rub, Pork Fillet, Radish, Salad Leaves, Stone Fruit
What is the nutritional information of Summer Stone Fruit Salad & Pork Fillet?
Calories: 393, Carbs: 21 grams, Fat: grams, Protein: 44 grams, Sugar: 14 grams, Salt: 535.8 grams
How do I prepare Summer Stone Fruit Salad & Pork Fillet?
DINNER WITH A DIFFERENCE: Plate up the fresh dressed salad and serve the sliced pork alongside. Garnish with the torn basil. PERFECT PORK: Return the pan to medium heat with a drizzle of oil. Pat the pork dry with paper towel. When hot, sear the pork until browned, 3-4 minutes (shifting as it colours). Flip, cover with the lid, and fry until cooked through, 5-6 minutes. During the final 1-2 minutes, baste the pork with the NOMU rub. Remove from the pan and rest for 5 minutes before slicing and seasoning. SPECIAL SALAD: Place the stone fruit wedges into a salad bowl. Add the cucumber rounds, the shredded leaves, the radish rounds, the charred green beans, a drizzle of olive oil, seasoning, and crumble in the gorgonzola cheese. Set aside. GO-GO GREEN BEANS: Place a pan (that has a lid) over medium-high heat with a drizzle of oil. When hot, fry the green beans until starting to char, 5-6 minutes (shifting occasionally). Remove from the pan, season, and cover.
What should be prepared from my kitchen to make Summer Stone Fruit Salad & Pork Fillet?
Cucumber, Fresh Basil, Gorgonzola Cheese, Green Beans, NOMU Provençal Rub, Pork Fillet, Radish, Salad Leaves, Stone Fruit
How many calories does Summer Stone Fruit Salad & Pork Fillet have?
393 calories
How much fat content does Summer Stone Fruit Salad & Pork Fillet have?
grams
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