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.
Serving guide
Choose your portion size.
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!
Budget
What this meal costs at Woolies.
Estimated Woolies cost
R160.07
for 4 servings · R40.02 per serving
Pro-rated from each product's pack size. Effectively used; not the full pack price.
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Onions needs 2Cheese and Onion Rings and Balls Maize Snack 25 g R6.99 · whole pack (size can't be divided)R6.99
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Pork Fillet needs 600 gPork Bones Avg 800 g 800 g at R51.99 · 75% of packR38.99
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Italian-style Hard Cheese needs 120 gPlant Powered™ Dairy Free Hard Cheese 260 g 260 g at R69.99 · 46% of packR32.30
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Beetroot Chunks needs 800 gBulk Large Carrots 3 kg 3 kg at R45.00 · 27% of packR12.00
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Green Leaves needs 80 gWhole Spinach 350 g 350 g at R19.99 · 23% of packR4.57
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Lemon Juice needs 60 mlLemon Juice 500 ml 500 ml at R29.99 · 12% of packR3.60
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Pecan Nuts needs 40 gAll Butter Pecan Nut and Chocolate Shortbread Fingers 220 g 220 g at R74.99 · 18% of packR13.63
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Pears needs 2Guava and Pear Dried Fruit Roll 80 g R24.99 · whole pack (size can't be divided)R24.99
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Garlic Cloves needs 2Baby Potatoes with Garlic & Herb Butter 350 g R22.99 · whole pack (size can't be divided)R22.99
Not in the Woolies basket — source these elsewhere:
- Greek Seasoning
- Dried Thyme
- Balsamic & Mustard
Shopping
Matching Woolies ingredients.
Woolies Products in this dish
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, Dried Thyme, Garlic, Grated Italian-style Hard Cheese, Greek Seasoning, Green Leaves, Lemon Juice, Onion, Pear, Pecan Nut, 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?
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. 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. 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! 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, Dried Thyme, Garlic, Grated Italian-style Hard Cheese, Greek Seasoning, Green Leaves, Lemon Juice, Onion, Pear, Pecan Nut, Pork Fillet
How many calories does Balsamic Pork Fillet have?
734 calories
How much fat content does Balsamic Pork Fillet have?
grams