eCook Meal
Chimichurri Pork Fillet Roast
with crispy carrot and chickpeas, red quinoa & feta
The subtle zing of chimichurri dressing animates this hearty roast: pork basted with butter and a blend of North African spices, julienne carrot, and chickpeas. With nutty quinoa, green beans, soft feta, and tangy dried cranberries.
Serving guide
Choose your portion size.
THE ROAST
Preheat the oven to 180°C. Place the drained Chickpeas and julienne carrot on a roasting tray. Coat in oil, ½ of the Moroccan Rub, and some seasoning. Spread out evenly and roast in the hot oven for 15-20 minutes until crispy.
RUBY QUINOA
Rinse the quinoa, place in a pot with the stock, and stir through 200ml of water. Place over a medium-high heat and bring to a simmer uncovered. Cook for 12-15 minutes until the quinoa is tender and its tails have popped out, adding more water if required during cooking. On completion, drain if necessary and return to the pot. Cover with a lid and allow to stand off the heat for at least 5 minutes.
MIX, TOAST & BLANCHE
Place the chimichurri in a small bowl and gradually mix with oil in 5ml increments until drizzling consistency. Set aside for serving. Place a nonstick pan over a medium heat. When hot, toast the sunflower seeds for 2-4 minutes until lightly browned, shifting occasionally. Remove from the pan on completion and set aside to cool. Return the pan to a medium-high heat with a drizzle of oil and a splash of water. Once bubbling, simmer the sliced green beans for 2-3 minutes until cooked al dente. Transfer to a salad bowl and season. Cover to keep warm and set aside.
ELEGANT SPICES
Return the pan to a medium-high heat. Pat the Pork dry with paper towel, coat in oil, and season. When the pan is hot, sear the pork for 5-7 minutes, shifting as it colours, until browned but not cooked through. During the final minute, baste with a knob of butter and the remaining Moroccan Rub. On completion, place in a piece of tinfoil and pour in any juices from the pan. Close up tightly and roast in the oven for 4-5 minutes until cooked through to your preference. Remove from the oven on completion and allow to rest inside the tinfoil for 5 minutes.
LET’S FINISH
When the roast veg is done, add to the green beans. Toss through the quinoa and ¾ of the chopped cranberries until distributed, and set aside. Toss the rinsed green leaves with some olive oil and seasoning. Slice the Pork, reserving the juices for serving.
LET’S EAT
Make a pile of quinoa salad, top with the spiced Pork, and side with the dressed leaves. Crumble over the drained Feta and drizzle with chimichurri dressing. Garnish with the toasted seeds and remaining cranberries. That’s a wrap!
THE ROAST
Preheat the oven to 180°C. Place the drained Chickpeas and julienne carrot on a roasting tray. Coat in oil, ½ of the Moroccan Rub, and some seasoning. Spread out evenly and roast in the hot oven for 15-20 minutes until crispy.
RUBY QUINOA
Rinse the quinoa, place in a pot with the stock, and stir through 400ml of water. Place over a medium-high heat and bring to a simmer uncovered. Cook for 12-15 minutes until the quinoa is tender and its tails have popped out, adding more water if required during cooking. On completion, drain if necessary and return to the pot. Cover with a lid and allow to stand off the heat for at least 5 minutes.
MIX, TOAST & BLANCHE
Place the chimichurri in a small bowl and gradually mix with oil in 5ml increments until drizzling consistency. Set aside for serving. Place a nonstick pan over a medium heat. When hot, toast the sunflower seeds for 2-4 minutes until lightly browned, shifting occasionally. Remove from the pan on completion and set aside to cool. Return the pan to a medium-high heat with a drizzle of oil and a splash of water. Once bubbling, simmer the sliced green beans for 3-4 minutes until cooked al dente. Transfer to a salad bowl and season. Cover to keep warm and set aside.
ELEGANT SPICES
Return the pan to a medium-high heat. Pat the Pork dry with paper towel, coat in oil, and season. When the pan is hot, sear the pork for 5-7 minutes, shifting as it colours, until browned but not cooked through. During the final minute, baste with a knob of butter and the remaining Moroccan Rub. On completion, place in a piece of tinfoil and pour in any juices from the pan. Close up tightly and roast in the oven for 5-7 minutes until cooked through to your preference. Remove from the oven on completion and allow to rest inside the tinfoil for 5 minutes.
LET’S FINISH
When the roast veg is done, add to the green beans. Toss through the quinoa and ¾ of the chopped cranberries until distributed, and set aside. Toss the rinsed green leaves with some olive oil and seasoning. Slice the Pork, reserving the juices for serving.
LET’S EAT
Make a pile of quinoa salad, top with the spiced Pork, and side with the dressed leaves. Crumble over the drained Feta and drizzle with chimichurri dressing. Garnish with the toasted seeds and remaining cranberries. That’s a wrap!
THE ROAST
Preheat the oven to 180°C. Place the drained Chickpeas and julienne carrot on a roasting tray. Coat in oil, ½ of the Moroccan Rub, and some seasoning. Spread out evenly and roast in the hot oven for 15-20 minutes until crispy.
RUBY QUINOA
Rinse the quinoa, place in a pot with the stock, and stir through 400ml of water. Place over a medium-high heat and bring to a simmer uncovered. Cook for 12-15 minutes until the quinoa is tender and its tails have popped out, adding more water if required during cooking. On completion, drain if necessary and return to the pot. Cover with a lid and allow to stand off the heat for at least 5 minutes.
MIX, TOAST & BLANCHE
Place the chimichurri in a small bowl and gradually mix with oil in 5ml increments until drizzling consistency. Set aside for serving. Place a nonstick pan over a medium heat. When hot, toast the sunflower seeds for 2-4 minutes until lightly browned, shifting occasionally. Remove from the pan on completion and set aside to cool. Return the pan to a medium-high heat with a drizzle of oil and a splash of water. Once bubbling, simmer the sliced green beans for 3-4 minutes until cooked al dente. Transfer to a salad bowl and season. Cover to keep warm and set aside.
ELEGANT SPICES
Return the pan to a medium-high heat. Pat the Pork dry with paper towel, coat in oil, and season. When the pan is hot, sear the pork for 5-7 minutes, shifting as it colours, until browned but not cooked through. During the final minute, baste with a knob of butter and the remaining Moroccan Rub. On completion, place in a piece of tinfoil and pour in any juices from the pan. Close up tightly and roast in the oven for 5-7 minutes until cooked through to your preference. Remove from the oven on completion and allow to rest inside the tinfoil for 5 minutes.
LET’S FINISH
When the roast veg is done, add to the green beans. Toss through the quinoa and ¾ of the chopped cranberries until distributed, and set aside. Toss the rinsed green leaves with some olive oil and seasoning. Slice the Pork, reserving the juices for serving.
LET’S EAT
Make a pile of quinoa salad, top with the spiced Pork, and side with the dressed leaves. Crumble over the drained Feta and drizzle with chimichurri dressing. Garnish with the toasted seeds and remaining cranberries. That’s a wrap!
THE ROAST
Preheat the oven to 180°C. Place the drained Chickpeas and julienne carrot on a roasting tray. Coat in oil, ½ of the Moroccan Rub, and some seasoning. Spread out evenly and roast in the hot oven for 20-25 minutes until crispy.
RUBY QUINOA
Rinse the quinoa, place in a pot with the stock, and stir through 800ml of water. Place over a medium-high heat and bring to a simmer uncovered. Cook for 12-15 minutes until the quinoa is tender and its tails have popped out, adding more water if required during cooking. On completion, drain if necessary and return to the pot. Cover with a lid and allow to stand off the heat for at least 5 minutes.
MIX, TOAST & BLANCHE
Place the chimichurri in a small bowl and gradually mix with oil in 5ml increments until drizzling consistency. Set aside for serving. Place a large, nonstick pan over a medium heat. When hot, toast the sunflower seeds for 2-4 minutes until lightly browned, shifting occasionally. Remove from the pan on completion and set aside to cool. Return the pan to a medium-high heat with a drizzle of oil and a splash of water. Once bubbling, simmer the sliced green beans for 4-5 minutes until cooked al dente. Transfer to a large salad bowl and season. Cover to keep warm and set aside.
ELEGANT SPICES
Return the pan to a medium-high heat. Pat the Pork dry with paper towel, coat in oil, and season. When the pan is hot, sear the pork for 5-7 minutes, shifting as it colours, until browned but not cooked through. During the final minute, baste with a knob of butter and the remaining Moroccan Rub. On completion, place in a piece of tinfoil and pour in any juices from the pan. Close up tightly and roast in the oven for 7-9 minutes until cooked through to your preference. Remove from the oven on completion and allow to rest inside the tinfoil for 5 minutes.
LET’S FINISH
When the roast veg is done, add to the green beans. Toss through the quinoa and ¾ of the chopped cranberries until distributed, and set aside. Toss the rinsed green leaves with some olive oil and seasoning. Slice the Pork, reserving the juices for serving.
LET’S EAT
Make a pile of quinoa salad, top with the spiced Pork, and side with the dressed leaves. Crumble over the drained Feta and drizzle with chimichurri dressing. Garnish with the toasted seeds and remaining cranberries. That’s a wrap!
Budget
What this meal costs at Woolies.
Estimated Woolies cost
R141.22
for 4 servings · R35.31 per serving
Pro-rated from each product's pack size. Effectively used; not the full pack price.
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Vegetable Stock needs 20 mlFresh Liquid Vegetable Stock 500 ml 500 ml at R39.99 · 4% of packR1.60
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Danish-style Feta needs 160 gSpinach & South African Feta Free Range Chicken Burgers 800 g 800 g at R99.99 · 20% of packR20.00
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Julienne Carrot needs 300 gBulk Large Carrots 3 kg 3 kg at R45.00 · 10% of packR4.50
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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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Dried Cranberries needs 60 gDried Cranberries 250 g 250 g at R85.99 · 24% of packR20.64
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Green Beans needs 400 gGreen Beans in Brine 410 g 410 g at R26.99 · 98% of packR26.33
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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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Sunflower Seeds needs 40 gSunflower Seeds 250 g 250 g at R44.99 · 16% of packR7.20
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Chickpeas needs 240 gChickpeas in Brine 400 g 400 g at R28.99 · 60% of packR17.39
Not in the Woolies basket — source these elsewhere:
- Pesto Princess Chimichurri
- Red Quinoa
- NOMU Moroccan Rub
Shopping
Matching Woolies ingredients.
Woolies Products in this dish
Frequently Asked Questions
What is the preparation time for Chimichurri Pork Fillet Roast?
The preparation time for Chimichurri Pork Fillet Roast with crispy carrot and chickpeas, red quinoa & feta is between 25 and 40 minutes.
What is the total time required to make Chimichurri Pork Fillet Roast with crispy carrot and chickpeas, red quinoa & feta?
The total time required to make Chimichurri Pork Fillet Roast with crispy carrot and chickpeas, red quinoa & feta is between 35 and 50 minutes.
How many servings does Chimichurri Pork Fillet Roast provide?
4 servings
What are the main ingredients in Chimichurri Pork Fillet Roast?
Carrot, Chickpeas, Dried Cranberries, Feta, Green Beans, Green Leaves, NOMU Moroccan Rub, Pesto Princess Chimichurri, Pork Fillet, Red Quinoa, Sunflower Seeds, Vegetable Stock
What is the nutritional information of Chimichurri Pork Fillet Roast?
Calories: , Carbs: grams, Fat: grams, Protein: grams, Sugar: grams, Salt: grams
How do I prepare Chimichurri Pork Fillet Roast?
ELEGANT SPICES: Return the pan to a medium-high heat. Pat the pork dry with paper towel, coat in oil, and season. When the pan is hot, sear the pork for 5-7 minutes, shifting as it colours, until browned but not cooked through. During the final minute, baste with a knob of butter and the remaining Moroccan Rub. On completion, place in a piece of tinfoil and pour in any juices from the pan. Close up tightly and roast in the oven for 5-7 minutes until cooked through to your preference. Remove from the oven on completion and allow to rest inside the tinfoil for 5 minutes. RUBY QUINOA: Rinse the quinoa, place in a pot with the stock, and stir through 400ml of water. Place over a medium-high heat and bring to a simmer uncovered. Cook for 12-15 minutes until the quinoa is tender and its tails have popped out, adding more water if required during cooking. On completion, drain if necessary and return to the pot. Cover with a lid and allow to stand off the heat for at least 5 minutes. THE ROAST: Preheat the oven to 180°C. Place the drained chickpeas and julienne carrot on a roasting tray. Coat in oil, ½ of the Moroccan Rub, and some seasoning. Spread out evenly and roast in the hot oven for 15-20 minutes until crispy. LET’S FINISH: When the roast veg is done, add to the green beans. Toss through the quinoa and ¾ of the chopped cranberries until distributed, and set aside. Toss the rinsed green leaves with some olive oil and seasoning. Slice the pork, reserving the juices for serving. LET’S EAT: Make a pile of quinoa salad, top with the spiced pork, and side with the dressed leaves. Crumble over the drained feta and drizzle with chimichurri dressing. Garnish with the toasted seeds and remaining cranberries. That’s a wrap! MIX, TOAST & BLANCHE: Place the chimichurri in a small bowl and gradually mix with oil in 5ml increments until drizzling consistency. Set aside for serving. Place a nonstick pan over a medium heat. When hot, toast the sunflower seeds for 2-4 minutes until lightly browned, shifting occasionally. Remove from the pan on completion and set aside to cool. Return the pan to a medium-high heat with a drizzle of oil and a splash of water. Once bubbling, simmer the sliced green beans for 3-4 minutes until cooked al dente. Transfer to a salad bowl and season. Cover to keep warm and set aside.
What should be prepared from my kitchen to make Chimichurri Pork Fillet Roast?
Carrot, Chickpeas, Dried Cranberries, Feta, Green Beans, Green Leaves, NOMU Moroccan Rub, Pesto Princess Chimichurri, Pork Fillet, Red Quinoa, Sunflower Seeds, Vegetable Stock
How many calories does Chimichurri Pork Fillet Roast have?
calories
How much fat content does Chimichurri Pork Fillet Roast have?
grams