Pesto Pork & Tomato Salad

A simple yet stunning dinner! Pork fillet is doused in Pesto Princess Basil Pesto and sided with a loaded salad of baby tomatoes, feta, and salad leaves, all drizzled with a sweet balsamic reduction. Pesto & oregano couscous is served alongside, to ensure that all the flavours get soaked up!

Pesto Pork & Tomato Salad

with baby tomatoes & couscous

4.9

Hands on Time: 10 - 25 minutes

Overall Time: 20 - 30 minutes

Ingredients:

From your kitchen:

  • Oil (cooking, olive or coconut)
  • Salt & Pepper
  • Water
  • Paper Towel
  • Butter
Photo of Pesto Pork & Tomato Salad
  1. CRAZY ABOUT COUSCOUS

    Boil the kettle. Loosen the pesto with oil in 5ml increments until drizzling consistency. Rinse and pick the oregano. Set the pesto and oregano aside. Using a shallow bowl, submerge the couscous in 125ml of boiling water. Add a drizzle of oil and gently stir through with a fork. Cover with a plate and steam for 5-8 minutes until tender. Once cooked, fluff up with the fork and toss through ¾ of the loosened pesto and ½ the picked oregano.

  2. PERFECT Pork

    Place a pan over a medium-high heat. Pat the Pork-fillet/" title="View all our recipes with Pork Fillet at eCook">Pork Fillet dry with paper towel. Coat in oil, and season. When the pan is hot, sear the pork fillet for 6-7 minutes or until cooked through, shifting and turning as it colours. During the final minute, baste with a knob of butter and the rub. Set aside to rest for at least 5 minutes before slicing and lightly seasoning.

  3. TOMATO SALAD

    While the Pork is frying, rinse and roughly shred the Salad Leaves. Place in the bowl with the Sunflower Seeds, the halved tomatoes, the crumbled feta, a drizzle of oil, and seasoning. Toss until fully combined.

  4. SIMPLY THE BESTO!

    Pile up the pesto couscous and top with the Pork-fillet/" title="View all our recipes with Pork Fillet at eCook">Pork Fillet drizzled with the remaining pesto. Side with the tomato salad and drizzle over the Balsamic Reduction. Sprinkle over the remaining oregano. Beautiful work, Chef!

  1. CRAZY ABOUT COUSCOUS

    Boil the kettle. Loosen the pesto with oil in 5ml increments until drizzling consistency. Rinse and pick the oregano. Set the pesto and oregano aside. Using a shallow bowl, submerge the couscous in 250ml of boiling water. Add a drizzle of oil and gently stir through with a fork. Cover with a plate and steam for 5-8 minutes until tender. Once cooked, fluff up with the fork and toss through ¾ of the loosened pesto and ½ the picked oregano.

  2. PERFECT Pork

    Place a pan over a medium-high heat. Pat the Pork fillets dry with paper towel. Coat in oil, and season. When the pan is hot, sear the pork fillets for 6-7 minutes or until cooked through, shifting and turning as they colours. During the final minute, baste with a knob of butter and the rub. Set aside to rest for at least 5 minutes before slicing and lightly seasoning.

  3. TOMATO SALAD

    While the Pork is frying, rinse and roughly shred the Salad Leaves. Place in the bowl with the Sunflower Seeds, the halved tomatoes, the crumbled feta, a drizzle of oil, and seasoning. Toss until fully combined.

  4. SIMPLY THE BESTO!

    Pile up the pesto couscous and top with the Pork-fillet/" title="View all our recipes with Pork Fillet at eCook">Pork Fillet drizzled with the remaining pesto. Side with the tomato salad and drizzle over the Balsamic Reduction. Sprinkle over the remaining oregano. Beautiful work, Chef!

  1. CRAZY ABOUT COUSCOUS

    Boil the kettle. Loosen the pesto with oil in 5ml increments until drizzling consistency. Rinse and pick the oregano. Set the pesto and oregano aside. Using a shallow bowl, submerge the couscous in 375ml of boiling water. Add a drizzle of oil and gently stir through with a fork. Cover with a plate and steam for 5-8 minutes until tender. Once cooked, fluff up with the fork and toss through ¾ of the loosened pesto and ½ the picked oregano.

  2. PERFECT Pork

    Place a pan over a medium-high heat. Pat the Pork fillets dry with paper towel. Coat in oil, and season. When the pan is hot, sear the pork fillets for 7-8 minutes or until cooked through, shifting and turning as they colours. During the final minute, baste with a knob of butter and the rub. Set aside to rest for at least 5 minutes before slicing and lightly seasoning.

  3. TOMATO SALAD

    While the Pork is frying, rinse and roughly shred the Salad Leaves. Place in the bowl with the Sunflower Seeds, the halved tomatoes, the crumbled feta, a drizzle of oil, and seasoning. Toss until fully combined.

  4. SIMPLY THE BESTO!

    Pile up the pesto couscous and top with the Pork-fillet/" title="View all our recipes with Pork Fillet at eCook">Pork Fillet drizzled with the remaining pesto. Side with the tomato salad and drizzle over the Balsamic Reduction. Sprinkle over the remaining oregano. Beautiful work, Chef!

  1. CRAZY ABOUT COUSCOUS

    Boil the kettle. Loosen the pesto with oil in 5ml increments until drizzling consistency. Rinse and pick the oregano. Set the pesto and oregano aside. Using a shallow bowl, submerge the couscous in 500ml of boiling water. Add a drizzle of oil and gently stir through with a fork. Cover with a plate and steam for 5-8 minutes until tender. Once cooked, fluff up with the fork and toss through ¾ of the loosened pesto and ½ the picked oregano.

  2. PERFECT Pork

    Place a pan over a medium-high heat. Pat the Pork fillets dry with paper towel. Coat in oil, and season. When the pan is hot, sear the pork fillets for 7-8 minutes or until cooked through, shifting and turning as they colours. During the final minute, baste with a knob of butter and the rub. Set aside to rest for at least 5 minutes before slicing and lightly seasoning.

  3. TOMATO SALAD

    While the Pork is frying, rinse and roughly shred the Salad Leaves. Place in the bowl with the Sunflower Seeds, the halved tomatoes, the crumbled feta, a drizzle of oil, and seasoning. Toss until fully combined.

  4. SIMPLY THE BESTO!

    Pile up the pesto couscous and top with the Pork-fillet/" title="View all our recipes with Pork Fillet at eCook">Pork Fillet drizzled with the remaining pesto. Side with the tomato salad and drizzle over the Balsamic Reduction. Sprinkle over the remaining oregano. Beautiful work, Chef!

Frequently Asked Questions

What is the preparation time for Pesto Pork & Tomato Salad?

The preparation time for Pesto Pork & Tomato Salad with baby tomatoes & couscous is between 10 and 25 minutes.

What is the total time required to make Pesto Pork & Tomato Salad with baby tomatoes & couscous?

The total time required to make Pesto Pork & Tomato Salad with baby tomatoes & couscous is between 20 and 30 minutes.

How many servings does Pesto Pork & Tomato Salad provide?

4 servings

What are the main ingredients in Pesto Pork & Tomato Salad?

Baby Tomatoes, Balsamic Reduction, Danish-style Feta, Fresh Oregano, NOMU Italian Rub, Pesto Princess Basil Pesto, Pork Fillet, Salad Leaves, Sunflower Seeds, Whole Wheat Couscous

What is the nutritional information of Pesto Pork & Tomato Salad?

Calories: 684, Carbs: 48 grams, Fat: grams, Protein: 53.7 grams, Sugar: 5.9 grams, Salt: 783 grams

How do I prepare Pesto Pork & Tomato Salad?

PERFECT PORK: Place a pan over a medium-high heat. Pat the pork fillets dry with paper towel. Coat in oil, and season. When the pan is hot, sear the pork fillets for 6-7 minutes or until cooked through, shifting and turning as they colours. During the final minute, baste with a knob of butter and the rub. Set aside to rest for at least 5 minutes before slicing and lightly seasoning. SIMPLY THE BESTO!: Pile up the pesto couscous and top with the pork fillet drizzled with the remaining pesto. Side with the tomato salad and drizzle over the balsamic reduction. Sprinkle over the remaining oregano. Beautiful work, Chef! TOMATO SALAD: While the pork is frying, rinse and roughly shred the salad leaves. Place in the bowl with the sunflower seeds, the halved tomatoes, the crumbled feta, a drizzle of oil, and seasoning. Toss until fully combined. CRAZY ABOUT COUSCOUS: Boil the kettle. Loosen the pesto with oil in 5ml increments until drizzling consistency. Rinse and pick the oregano. Set the pesto and oregano aside. Using a shallow bowl, submerge the couscous in 250ml of boiling water. Add a drizzle of oil and gently stir through with a fork. Cover with a plate and steam for 5-8 minutes until tender. Once cooked, fluff up with the fork and toss through ¾ of the loosened pesto and ½ the picked oregano.

What should be prepared from my kitchen to make Pesto Pork & Tomato Salad?

Baby Tomatoes, Balsamic Reduction, Danish-style Feta, Fresh Oregano, NOMU Italian Rub, Pesto Princess Basil Pesto, Pork Fillet, Salad Leaves, Sunflower Seeds, Whole Wheat Couscous

How many calories does Pesto Pork & Tomato Salad have?

684 calories

How much fat content does Pesto Pork & Tomato Salad have?

grams

Woolies Products in this dish

Photo of Sunflower Seeds 250 g

Sunflower Seeds 250 G

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