Want to expand your culinary knowledge, Chef? Roasting meat in vinegar not only enhances the flavour but tenderises it, as the acidity breaks down the proteins. This is why this balsamic vinegar, mustard, garlic & thyme-infused pork fillet will be beyond tender and juicy. Served with a nutty pear salad and Greek salt-spiced oven roasted beetroot.
Balsamic Pork Fillet
Balsamic Pork Fillet
with pecan nuts & beetroot
Hands on Time: 25 - 45 minutes
Overall Time: 35 - 55 minutes
Ingredients:
- Balsamic & Mustard
- Beetroot Chunks
- Dried Thyme
- Garlic Clove
- Garlic Cloves
- Greek Seasoning
- Green Leaves
- Italian-style Hard Cheese
- Lemon Juice
- Onion
- Onions
- Pear
- Pears
- Pecan Nuts
- Pork Fillet
From your kitchen:
- Oil (cooking, olive or coconut)
- Seasoning (salt & pepper)
- Water
- Sugar/Sweetener/Honey
- Butter
- Paper Towel
- Tinfoil
ROAST
Preheat the oven to 200°C. Spread the beetroot on a roasting tray. Coat in oil and the Greek salt. Roast in the hot oven until crispy, 20-25 minutes (shifting halfway). Alternatively, air fry at 200°C until crispy, 15-20 minutes (shifting halfway).
TOAST
Place the pecans in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.
CARAMELISED Onion
Return the pan to medium heat with a drizzle of oil and a knob of butter (optional). When hot, fry the Onion until caramelised, 8-10 minutes (shifting occasionally). At the halfway mark, add a sweetener (to taste). Remove from the pan, season, and cover.
Pork
Place a pan over medium-high heat with a drizzle of oil. Pat the Pork dry with paper towel and coat with the balsamic & mustard, garlic, and thyme. When hot, sear the pork until browned, 3-4 minutes (shifting as it colours). In the final minute, baste the pork with a knob of butter. Remove from the pan, wrap up in tinfoil and pop in the hot oven. Roast for 5-6 minutes until cooked through. Remove from the oven and rest for 3-5 minutes before slicing and seasoning.
SALAD
In a salad bowl, combine the lemon juice with 10ml [20ml]|#7DA0D7 of olive oil. Add the Pear, the green leaves, the cheese, the nuts, toss to combine, and season.
DINNER IS READY
Plate up the beetroot, side with caramelised Onion, and add the pork slices over the onion. Serve alongside the pear salad and enjoy, Chef!
ROAST
Preheat the oven to 200°C. Spread the beetroot on a roasting tray. Coat in oil and the Greek salt. Roast in the hot oven until crispy, 20-25 minutes (shifting halfway). Alternatively, air fry at 200°C until crispy, 15-20 minutes (shifting halfway).
TOAST
Place the pecans in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.
CARAMELISED Onion
Return the pan to medium heat with a drizzle of oil and a knob of butter (optional). When hot, fry the Onion until caramelised, 8-10 minutes (shifting occasionally). At the halfway mark, add a sweetener (to taste). Remove from the pan, season, and cover.
Pork
Place a pan over medium-high heat with a drizzle of oil. Pat the Pork dry with paper towel and coat with the balsamic & mustard, garlic, and thyme. When hot, sear the pork until browned, 3-4 minutes (shifting as it colours). In the final minute, baste the pork with a knob of butter. Remove from the pan, wrap up in tinfoil and pop in the hot oven. Roast for 5-6 minutes until cooked through. Remove from the oven and rest for 3-5 minutes before slicing and seasoning.
SALAD
In a salad bowl, combine the lemon juice with 10ml [20ml]|#7DA0D7 of olive oil. Add the Pear, the green leaves, the cheese, the nuts, toss to combine, and season.
DINNER IS READY
Plate up the beetroot, side with caramelised Onion, and add the pork slices over the onion. Serve alongside the pear salad and enjoy, Chef!
ROAST
Preheat the oven to 200°C. Spread the beetroot on a roasting tray. Coat in oil and the Greek salt. Roast in the hot oven until crispy, 30-35 minutes (shifting halfway). Alternatively, air fry at 200°C until crispy, 20-25 minutes (shifting halfway).
TOAST
Place the pecans in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.
CARAMELISED Onion
Return the pan to medium heat with a drizzle of oil and a knob of butter (optional). When hot, fry the Onion until caramelised, 10-12 minutes (shifting occasionally). At the halfway mark, add a sweetener (to taste). Remove from the pan, season, and cover.
Pork
Place a pan over medium-high heat with a drizzle of oil. Pat the Pork dry with paper towel and coat with the balsamic & mustard, garlic, and thyme. When hot, sear the pork until browned, 4-5 minutes (shifting as it colours). In the final minute, baste the pork with a knob of butter. Remove from the pan, wrap up in tinfoil and pop in the hot oven. Roast for 6-8 minutes until cooked through. Remove from the oven and rest for 3-5 minutes before slicing and seasoning.
SALAD
In a salad bowl, combine the lemon juice with 30ml [40ml]|#7DA0D7 of olive oil. Add the Pear, the green leaves, the cheese, the nuts, toss to combine, and season.
DINNER IS READY
Plate up the beetroot, side with caramelised Onions, and add the pork slices over the onions. Serve alongside the pear salad and enjoy, Chef!
ROAST
Preheat the oven to 200°C. Spread the beetroot on a roasting tray. Coat in oil and the Greek salt. Roast in the hot oven until crispy, 30-35 minutes (shifting halfway). Alternatively, air fry at 200°C until crispy, 20-25 minutes (shifting halfway).
TOAST
Place the pecans in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.
CARAMELISED Onion
Return the pan to medium heat with a drizzle of oil and a knob of butter (optional). When hot, fry the Onion until caramelised, 10-12 minutes (shifting occasionally). At the halfway mark, add a sweetener (to taste). Remove from the pan, season, and cover.
Pork
Place a pan over medium-high heat with a drizzle of oil. Pat the Pork dry with paper towel and coat with the balsamic & mustard, garlic, and thyme. When hot, sear the pork until browned, 4-5 minutes (shifting as it colours). In the final minute, baste the pork with a knob of butter. Remove from the pan, wrap up in tinfoil and pop in the hot oven. Roast for 6-8 minutes until cooked through. Remove from the oven and rest for 3-5 minutes before slicing and seasoning.
SALAD
In a salad bowl, combine the lemon juice with 30ml [40ml]|#7DA0D7 of olive oil. Add the Pear, the green leaves, the cheese, the nuts, toss to combine, and season.
DINNER IS READY
Plate up the beetroot, side with caramelised Onions, and add the pork slices over the onions. Serve alongside the pear salad and enjoy, Chef!
Frequently Asked Questions
What is the preparation time for Balsamic Pork Fillet?
The preparation time for Balsamic Pork Fillet with pecan nuts & beetroot is between 25 and 45 minutes.
What is the total time required to make Balsamic Pork Fillet with pecan nuts & beetroot?
The total time required to make Balsamic Pork Fillet with pecan nuts & beetroot is between 35 and 55 minutes.
How many servings does Balsamic Pork Fillet provide?
4 servings
What are the main ingredients in Balsamic Pork Fillet?
Balsamic & Mustard, Beetroot Chunks, Dried Thyme, Garlic Clove, Garlic Cloves, Greek Seasoning, Green Leaves, Italian-style Hard Cheese, Lemon Juice, Onion, Onions, Pear, Pears, Pecan Nuts, Pork Fillet
What is the nutritional information of Balsamic Pork Fillet?
Calories: 734, Carbs: 73 grams, Fat: grams, Protein: 51.9 grams, Sugar: 33.3 grams, Salt: 2449 grams
How do I prepare Balsamic Pork Fillet?
DINNER IS READY: Plate up the beetroot, side with caramelised onion, and add the pork slices over the onion. Serve alongside the pear salad and enjoy, Chef! SALAD: In a salad bowl, combine the lemon juice with 10ml [20ml]|#7DA0D7 of olive oil. Add the pear, the green leaves, the cheese, the nuts, toss to combine, and season. PORK: Place a pan over medium-high heat with a drizzle of oil. Pat the pork dry with paper towel and coat with the balsamic & mustard, garlic, and thyme. When hot, sear the pork until browned, 3-4 minutes (shifting as it colours). In the final minute, baste the pork with a knob of butter. Remove from the pan, wrap up in tinfoil and pop in the hot oven. Roast for 5-6 minutes until cooked through. Remove from the oven and rest for 3-5 minutes before slicing and seasoning. CARAMELISED ONION: Return the pan to medium heat with a drizzle of oil and a knob of butter (optional). When hot, fry the onion until caramelised, 8-10 minutes (shifting occasionally). At the halfway mark, add a sweetener (to taste). Remove from the pan, season, and cover. TOAST: Place the pecans in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside. ROAST: Preheat the oven to 200°C. Spread the beetroot on a roasting tray. Coat in oil and the Greek salt. Roast in the hot oven until crispy, 20-25 minutes (shifting halfway). Alternatively, air fry at 200°C until crispy, 15-20 minutes (shifting halfway).
What should be prepared from my kitchen to make Balsamic Pork Fillet?
Balsamic & Mustard, Beetroot Chunks, Dried Thyme, Garlic Clove, Garlic Cloves, Greek Seasoning, Green Leaves, Italian-style Hard Cheese, Lemon Juice, Onion, Onions, Pear, Pears, Pecan Nuts, Pork Fillet
How many calories does Balsamic Pork Fillet have?
734 calories
How much fat content does Balsamic Pork Fillet have?
grams
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