Nothing makes a plate looks as restaurant-ready as a fancy smear, Chef! Made with beetroot, creamy feta, cooling mint & meaty butter beans, this perfect puree forms the base of the meal. Served with NOMU Italian Rub-spiced pork fillet and an artichoke, pickled onion, almond & fresh greens salad.
Beetroot Purée & Pork Fillet
Beetroot Purée & Pork Fillet
with an artichoke side salad
Hands on Time: 20 - 40 minutes
Overall Time: 35 - 55 minutes
Ingredients:
- Almonds
- Artichoke Quarters
- Beetroot
- Butter Beans
- Danish-style Feta
- Fresh Mint
- NOMU Italian Rub
- Pickled Onions
- Pork Fillet
- Salad Leaves
From your kitchen:
- Oil (cooking, olive or coconut)
- Seasoning (salt & pepper)
- Water
- Blender
- Butter (optional)
- Tinfoil
- Paper Towel
BLEND THE BEETS
Place the Beetroot in a pot of salted water. Bring to a boil and cook until soft, 15-20 minutes. Drain and place the beetroot in a blender, along with the feta, the mint and the butter beans and blend until smooth. Loosen with water until desired consistency. Season and cover.
CRUNCH FACTOR
Place the Almonds in a pan (that has a lid) over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.
NOMU-SPICED Pork
Return the pan to medium heat with a drizzle of olive oil. Pat the Pork dry with paper towel. Sear the pork until browned, 3-4 minutes on one side. Flip, cover with the lid, lower the heat, and fry until cooked through, 6-8 minutes. During the final 1-2 minutes, baste the pork with a knob of butter and the NOMU rub. Remove from the pan and rest for 5 minutes before slicing and seasoning.
FIVE-STAR MEAL
Plate up the salad leaves, topped with the artichoke, the pickled onion and the Almonds. Dress with a drizzle of olive oil (optional). Side the salad with a smear of the butter bean and beet purée, topped with the pork slices. Dig in, Chef!
BLEND THE BEETS
Place the Beetroot in a pot of salted water. Bring to a boil and cook until soft, 15-20 minutes. Drain and place the beetroot in a blender, along with the feta, the mint and the butter beans and blend until smooth. Loosen with water until desired consistency. Season and cover.
CRUNCH FACTOR
Place the Almonds in a pan (that has a lid) over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.
NOMU-SPICED Pork
Return the pan to medium heat with a drizzle of olive oil. Pat the Pork dry with paper towel. Sear the pork until browned, 3-4 minutes on one side. Flip, cover with the lid, lower the heat, and fry until cooked through, 6-8 minutes. During the final 1-2 minutes, baste the pork with a knob of butter and the NOMU rub. Remove from the pan and rest for 5 minutes before slicing and seasoning.
FIVE-STAR MEAL
Plate up the salad leaves, topped with the artichoke, the pickled onion and the Almonds. Dress with a drizzle of olive oil (optional). Side the salad with a smear of the butter bean and beet purée, topped with the pork slices. Dig in, Chef!
BLEND THE BEETS
Place the Beetroot in a pot of salted water. Bring to a boil and cook until soft, 15-20 minutes. Drain and place the beetroot in a blender, along with the feta, the mint and the butter beans and blend until smooth. Loosen with water until desired consistency. Season and cover.
CRUNCH FACTOR
Place the Almonds in a pan (that has a lid) over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.
NOMU-SPICED Pork
Return the pan to medium heat with a drizzle of olive oil. Pat the Pork dry with paper towel. Sear the pork until browned, 3-4 minutes on one side. Flip, cover with the lid, lower the heat, and fry until cooked through, 6-8 minutes. During the final 1-2 minutes, baste the pork with a knob of butter and the NOMU rub. Remove from the pan and rest for 5 minutes before slicing and seasoning.
FIVE-STAR MEAL
Plate up the salad leaves, topped with the artichoke, the pickled onion and the Almonds. Dress with a drizzle of olive oil (optional). Side the salad with a smear of the butter bean and beet purée, topped with the pork slices. Dig in, Chef!
BLEND THE BEETS
Place the Beetroot in a pot of salted water. Bring to a boil and cook until soft, 15-20 minutes. Drain and place the beetroot in a blender, along with the feta, the mint and the butter beans and blend until smooth. Loosen with water until desired consistency. Season and cover.
CRUNCH FACTOR
Place the Almonds in a pan (that has a lid) over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.
NOMU-SPICED Pork
Return the pan to medium heat with a drizzle of olive oil. Pat the Pork dry with paper towel. Sear the pork until browned, 3-4 minutes on one side. Flip, cover with the lid, lower the heat, and fry until cooked through, 6-8 minutes. During the final 1-2 minutes, baste the pork with a knob of butter and the NOMU rub. Remove from the pan and rest for 5 minutes before slicing and seasoning.
FIVE-STAR MEAL
Plate up your salad leaves, topped with the artichoke, the pickled onion and the Almonds. Dress with a drizzle of olive oil (optional). Side the salad with a smear of the butter bean and beet purée, topped with the pork slices. Dig in, Chef!
Frequently Asked Questions
What is the preparation time for Beetroot Purée & Pork Fillet?
The preparation time for Beetroot Purée & Pork Fillet with an artichoke side salad is between 20 and 40 minutes.
What is the total time required to make Beetroot Purée & Pork Fillet with an artichoke side salad?
The total time required to make Beetroot Purée & Pork Fillet with an artichoke side salad is between 35 and 55 minutes.
How many servings does Beetroot Purée & Pork Fillet provide?
4 servings
What are the main ingredients in Beetroot Purée & Pork Fillet?
Almonds, Artichoke Quarters, Beetroot, Butter Beans, Danish-style Feta, Fresh Mint, NOMU Italian Rub, Pickled Onions, Pork Fillet, Salad Leaves
What is the nutritional information of Beetroot Purée & Pork Fillet?
Calories: 513, Carbs: 29 grams, Fat: grams, Protein: 49 grams, Sugar: 5.7 grams, Salt: 1613 grams
How do I prepare Beetroot Purée & Pork Fillet?
FIVE-STAR MEAL: Plate up the salad leaves, topped with the artichoke, the pickled onion and the almonds. Dress with a drizzle of olive oil (optional). Side the salad with a smear of the butter bean and beet purée, topped with the pork slices. Dig in, Chef! NOMU-SPICED PORK: Return the pan to medium heat with a drizzle of olive oil. Pat the pork dry with paper towel. Sear the pork until browned, 3-4 minutes on one side. Flip, cover with the lid, lower the heat, and fry until cooked through, 6-8 minutes. During the final 1-2 minutes, baste the pork with a knob of butter and the NOMU rub. Remove from the pan and rest for 5 minutes before slicing and seasoning. CRUNCH FACTOR: Place the almonds in a pan (that has a lid) over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside. BLEND THE BEETS: Place the beetroot in a pot of salted water. Bring to a boil and cook until soft, 15-20 minutes. Drain and place the beetroot in a blender, along with the feta, the mint and the butter beans and blend until smooth. Loosen with water until desired consistency. Season and cover.
What should be prepared from my kitchen to make Beetroot Purée & Pork Fillet?
Almonds, Artichoke Quarters, Beetroot, Butter Beans, Danish-style Feta, Fresh Mint, NOMU Italian Rub, Pickled Onions, Pork Fillet, Salad Leaves
How many calories does Beetroot Purée & Pork Fillet have?
513 calories
How much fat content does Beetroot Purée & Pork Fillet have?
grams
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