Sizzling pork fillet is served alongside roasted beetroot chunks with tomatoes and green leaves; fluffy, zingy and vibrant! It is sided with a classic creamy blue cheese sauce, elevating this already delish dish to the next level. Sprinklings of fresh parsley and chopped walnuts finish off this winner of a dinner!
Classic Blue Cheese Sauce & Pork
Classic Blue Cheese Sauce & Pork
with roasted beetroot & fresh parsley
Hands on Time: 10 - 25 minutes
Overall Time: 40 - 55 minutes
Ingredients:
- Beetroot Chunks
- Blue Cheese
- Fresh Cream
- Fresh Parsley
- Green Leaves
- NOMU Roast Rub
- Pork Fillet
- Tomato
- Tomatoes
- Walnuts
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Paper Towel
- Butter
ROAST BEET
Preheat the oven to 200°C. Spread the beetroot pieces on a roasting tray. Coat in oil and season. Roast in the hot oven until crispy, 30-35 minutes (shifting halfway).
PREP STEP
While the beetroot is roasting, roughly dice the tomatoes and rinse the green leaves. Rinse and pick the parsley. Roughly chop the walnuts.
SIZZLING PORK
Place a pan over medium-high heat with a drizzle of oil. Pat the pork dry with paper towel. When hot, sear the pork until browned, 4-5 minutes (shifting as it colours). Cover with a lid and fry until cooked through, 4-5 minutes. In the final minute, baste the pork with a knob of butter and the NOMU rub. Remove from the pan and rest for 3-5 minutes before slicing and seasoning.
LOADED BEET
When the beetroot is done, place in a bowl. Add the diced tomato, the rinsed green leaves, and seasoning. Mix until combined.
BLUE CHEESE SAUCE
Return the pan to a medium-low heat. Add the cream and simmer until slightly reduced, 2-3 minutes. Add the blue cheese and stir until the cheese has melted, 1-3 minutes. Season.
DINNER IS SERVED
Plate up the loaded roasted beetroot. Side with the pork slices and pour over the dreamy blue cheese sauce. Sprinkle over the picked parsley and garnish with the chopped walnuts. Well done, Chef!
Beetroot Chunks - 200g
Tomato - 1
Green Leaves - 20g
Fresh Parsley - 4g
Walnuts - 10g
Pork Fillet - 150g
NOMU Roast Rub - 10ml
Fresh Cream - 50ml
Blue Cheese - 20g
ROAST BEET
Preheat the oven to 200°C. Spread the beetroot pieces on a roasting tray. Coat in oil and season. Roast in the hot oven until crispy, 30-35 minutes (shifting halfway).
PREP STEP
While the beetroot is roasting, roughly dice the tomatoes and rinse the green leaves. Rinse and pick the parsley. Roughly chop the walnuts.
SIZZLING PORK
Place a pan over medium-high heat with a drizzle of oil. Pat the pork dry with paper towel. When hot, sear the pork until browned, 4-5 minutes (shifting as it colours). Cover with a lid and fry until cooked through, 4-5 minutes. In the final minute, baste the pork with a knob of butter and the NOMU rub. Remove from the pan and rest for 3-5 minutes before slicing and seasoning.
LOADED BEET
When the beetroot is done, place in a bowl. Add the diced tomato, the rinsed green leaves, and seasoning. Mix until combined.
BLUE CHEESE SAUCE
Return the pan to a medium-low heat. Add the cream and simmer until slightly reduced, 2-3 minutes. Add the blue cheese and stir until the cheese has melted, 1-3 minutes. Season.
DINNER IS SERVED
Plate up the loaded roasted beetroot. Side with the pork slices and pour over the dreamy blue cheese sauce. Sprinkle over the picked parsley and garnish with the chopped walnuts. Well done, Chef!
Beetroot Chunks - 400g
Tomato - 1
Green Leaves - 40g
Fresh Parsley - 8g
Walnuts - 20g
Pork Fillet - 300g
NOMU Roast Rub - 20ml
Fresh Cream - 100ml
Blue Cheese - 40g
ROAST BEET
Preheat the oven to 200°C. Spread the beetroot pieces on a roasting tray. Coat in oil and season. Roast in the hot oven until crispy, 35-40 minutes (shifting halfway).
PREP STEP
While the beetroot is roasting, roughly dice the tomatoes and rinse the green leaves. Rinse and pick the parsley. Roughly chop the walnuts.
SIZZLING PORK
Place a pan over medium-high 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). Cover with a lid and fry until cooked through, 4-5 minutes. In the final minute, baste the pork with a knob of butter and the NOMU rub. Remove from the pan and rest for 3-5 minutes before slicing and seasoning.
LOADED BEET
When the beetroot is done, place in a bowl. Add the diced tomatoes, the rinsed green leaves, and seasoning. Mix until combined.
BLUE CHEESE SAUCE
Return the pan to a medium-low heat. Add the cream and simmer until slightly reduced, 3-4 minutes. Add the blue cheese and stir until the cheese has melted, 1-3 minutes. Season.
DINNER IS SERVED
Plate up the loaded roasted beetroot. Side with the pork slices and pour over the dreamy blue cheese sauce. Sprinkle over the picked parsley and garnish with the chopped walnuts. Well done, Chef!
Beetroot Chunks - 600g
Tomatoes - 2
Green Leaves - 60g
Fresh Parsley - 12g
Walnuts - 30g
Pork Fillet - 450g
NOMU Roast Rub - 30ml
Fresh Cream - 150ml
Blue Cheese - 60g
ROAST BEET
Preheat the oven to 200°C. Spread the beetroot pieces on a roasting tray. Coat in oil and season. Roast in the hot oven until crispy, 35-40 minutes (shifting halfway).
PREP STEP
While the beetroot is roasting, roughly dice the tomatoes and rinse the green leaves. Rinse and pick the parsley. Roughly chop the walnuts.
SIZZLING PORK
Place a pan over medium-high 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). Cover with a lid and fry until cooked through, 4-5 minutes. In the final minute, baste the pork with a knob of butter and the NOMU rub. Remove from the pan and rest for 3-5 minutes before slicing and seasoning.
LOADED BEET
When the beetroot is done, place in a bowl. Add the diced tomatoes, the rinsed green leaves, and seasoning. Mix until combined.
BLUE CHEESE SAUCE
Return the pan to a medium-low heat. Add the cream and simmer until slightly reduced, 3-4 minutes. Add the blue cheese and stir until the cheese has melted, 1-3 minutes. Season.
DINNER IS SERVED
Plate up the loaded roasted beetroot. Side with the pork slices and pour over the dreamy blue cheese sauce. Sprinkle over the picked parsley and garnish with the chopped walnuts. Well done, Chef!
Beetroot Chunks - 800g
Tomatoes - 2
Green Leaves - 80g
Fresh Parsley - 15g
Walnuts - 40g
Pork Fillet - 600g
NOMU Roast Rub - 40ml
Fresh Cream - 200ml
Blue Cheese - 80g
Woolies Products in this dish
