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

The preparation time for Pesto Pork & Tomato Salad with herby couscous is between 20 and 25 minutes.

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

The total time required to make Pesto Pork & Tomato Salad with herby couscous is between 25 and 30 minutes.

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

Oil (cooking, olive or coconut), Salt & Pepper, Water, Paper Towel, Butter

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

Calories: 815, Carbs: 57 grams, Fat: grams, Protein: 54.8 grams, Sugar: 15.8 grams, Salt: 1099 grams

How do I prepare Pesto Pork & Tomato Salad?

PERFECT PORK: Place a pan over medium-high heat. Pat the pork fillet dry with paper towel. Coat in oil and season. When hot, sear the pork until cooked through, 6-7 minutes (shifting as it colours). In the final minute, baste with a knob of butter and the NOMU rub. Set aside to rest for 5 minutes before slicing and seasoning. TOMATO SALAD: While the pork is frying, rinse and roughly shred the salad leaves. Drain the feta. Roughly dice the tomato. Drain and halve the olives. To a bowl, add the sunflower seeds, the shredded leaves, the diced tomato, the halved olives, a drizzle of olive oil, and seasoning. Crumble in the drained feta and toss until combined. SIMPLY THE BESTO!: Pile up the pesto couscous and top with the pork fillet drizzled with the remaining pesto. Side with the tomato salad drizzled with the balsamic reduction. Sprinkle over the remaining oregano. Beautiful work, Chef! COUSCOUS: Boil the kettle. Loosen the pesto with oil in 5ml increments until drizzling consistency. Set aside. Place the couscous in a bowl with 250ml of boiling water. Stir through a drizzle of olive oil and seasoning. Cover and steam until rehydrated, 5-8 minutes. Once cooked, fluff up with a fork and toss through 3⁄4 of the loosened pesto and ½ of the picked oregano.

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

Oil (cooking, olive or coconut), Salt & Pepper, Water, Paper Towel, Butter

Pesto Pork & Tomato Salad

Name: Pesto Pork & Tomato Salad
Prep time: 20 min
Total time: 25 min
Yield: 4 servings
Ingredients: Oil (cooking, olive or coconut); Salt & Pepper; Water; Paper Towel; Butter

A simple yet stunning dinner! Pork fillet is doused in Pesto Princess Basil Pesto and sided with a loaded salad of tomatoes, feta, olives, and salad leaves, all drizzled with a sweet balsamic reduction. Served alongside pesto & oregano couscous for soaking up all those delicious flavours!

Pesto Pork & Tomato Salad

with herby couscous

Hands on Time: 20 - 25 minutes

Overall Time: 25 - 30 minutes

Download the Recipe for 2

Ingredients:

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

From your kitchen:

Oil (cooking, olive or coconut)
Salt & Pepper
Water
Paper Towel
Butter

Serves 1

COUSCOUS
Boil the kettle. Loosen the pesto with oil in 5ml increments until drizzling consistency. Set aside. Place the couscous in a bowl with 125ml of boiling water. Stir through a drizzle of olive oil and seasoning. Cover and steam until rehydrated, 5-8 minutes. Once cooked, fluff up with a fork and toss through 3⁄4 of the loosened pesto and ½ of the picked oregano.
PERFECT PORK
Place a pan over medium-high heat. Pat the pork fillet dry with paper towel. Coat in oil and season. When hot, sear the pork until cooked through, 6-7 minutes (shifting as it colours). In the final minute, baste with a knob of butter and the NOMU rub. Set aside to rest for 5 minutes before slicing and seasoning.
TOMATO SALAD
While the pork is frying, rinse and roughly shred the salad leaves. Drain the feta. Roughly dice ½ the tomato. Drain and halve the olives. To a bowl, add the sunflower seeds, the shredded leaves, the diced tomato, the halved olives, a drizzle of olive oil, and seasoning. Crumble in the drained feta and toss until combined.
SIMPLY THE BESTO!
Pile up the pesto couscous and top with the pork fillet drizzled with the remaining pesto. Side with the tomato salad drizzled with the balsamic reduction. Sprinkle over the remaining oregano. Beautiful work, Chef!

Pesto Princess Basil Pesto - 25ml
Whole Wheat Couscous - 75ml
Fresh Oregano - 4g
Pork Fillet - 150g
NOMU Italian Rub - 5ml
Salad Leaves - 20g
Danish-style Feta - 40g
Tomato - 1
Pitted Kalamata Olives - 25g
Sunflower Seeds - 10g
Balsamic Reduction - 10ml

Download the Recipe

Serves 2

COUSCOUS
Boil the kettle. Loosen the pesto with oil in 5ml increments until drizzling consistency. Set aside. Place the couscous in a bowl with 250ml of boiling water. Stir through a drizzle of olive oil and seasoning. Cover and steam until rehydrated, 5-8 minutes. Once cooked, fluff up with a fork and toss through 3⁄4 of the loosened pesto and ½ of the picked oregano.
PERFECT PORK
Place a pan over medium-high heat. Pat the pork fillet dry with paper towel. Coat in oil and season. When hot, sear the pork until cooked through, 6-7 minutes (shifting as it colours). In the final minute, baste with a knob of butter and the NOMU rub. Set aside to rest for 5 minutes before slicing and seasoning.
TOMATO SALAD
While the pork is frying, rinse and roughly shred the salad leaves. Drain the feta. Roughly dice the tomato. Drain and halve the olives. To a bowl, add the sunflower seeds, the shredded leaves, the diced tomato, the halved olives, a drizzle of olive oil, and seasoning. Crumble in the drained feta and toss until combined.
SIMPLY THE BESTO!
Pile up the pesto couscous and top with the pork fillet drizzled with the remaining pesto. Side with the tomato salad drizzled with the balsamic reduction. Sprinkle over the remaining oregano. Beautiful work, Chef!

Pesto Princess Basil Pesto - 50ml
Whole Wheat Couscous - 150ml
Fresh Oregano - 8g
Pork Fillet - 300g
NOMU Italian Rub - 10ml
Salad Leaves - 40g
Danish-style Feta - 80g
Tomato - 1
Pitted Kalamata Olives - 50g
Sunflower Seeds - 20g
Balsamic Reduction - 20ml

Download the Recipe

Serves 3

COUSCOUS
Boil the kettle. Loosen the pesto with oil in 5ml increments until drizzling consistency. Set aside. Place the couscous in a bowl with 375ml of boiling water. Stir through a drizzle of olive oil and seasoning. Cover and steam until rehydrated, 5-8 minutes. Once cooked, fluff up with a fork and toss through 3⁄4 of the loosened pesto and ½ of the picked oregano.
PERFECT PORK
Place a pan over medium-high heat. Pat the pork fillet dry with paper towel. Coat in oil and season. When hot, sear the pork until cooked through, 7-8 minutes (shifting as it colours). In the final minute, baste with a knob of butter and the NOMU rub. Set aside to rest for 5 minutes before slicing and seasoning.
TOMATO SALAD
While the pork is frying, rinse and roughly shred the salad leaves. Drain the feta. Roughly dice 1½ of the tomatoes. Drain and halve the olives. To a bowl, add the sunflower seeds, the shredded leaves, the diced tomato, the halved olives, a drizzle of olive oil, and seasoning. Crumble in the drained feta and toss until combined.
SIMPLY THE BESTO!
Pile up the pesto couscous and top with the pork fillet drizzled with the remaining pesto. Side with the tomato salad drizzled with the balsamic reduction. Sprinkle over the remaining oregano. Beautiful work, Chef!

Pesto Princess Basil Pesto - 75ml
Whole Wheat Couscous - 225ml
Fresh Oregano - 12g
Pork Fillet - 450g
NOMU Italian Rub - 15ml
Salad Leaves - 60g
Danish-style Feta - 120g
Tomatoes - 2
Pitted Kalamata Olives - 75g
Sunflower Seeds - 30g
Balsamic Reduction - 30ml

Download the Recipe

Serves 4

COUSCOUS
Boil the kettle. Loosen the pesto with oil in 5ml increments until drizzling consistency. Set aside. Place the couscous in a bowl with 500ml of boiling water. Stir through a drizzle of olive oil and seasoning. Cover and steam until rehydrated, 5-8 minutes. Once cooked, fluff up with a fork and toss through 3⁄4 of the loosened pesto and ½ of the picked oregano.
PERFECT PORK
Place a pan over medium-high heat. Pat the pork fillet dry with paper towel. Coat in oil and season. When hot, sear the pork until cooked through, 7-8 minutes (shifting as it colours). In the final minute, baste with a knob of butter and the NOMU rub. Set aside to rest for 5 minutes before slicing and seasoning.
TOMATO SALAD
While the pork is frying, rinse and roughly shred the salad leaves. Drain the feta. Roughly dice the tomatoes. Drain and halve the olives. To a bowl, add the sunflower seeds, the shredded leaves, the diced tomato, the halved olives, a drizzle of olive oil, and seasoning. Crumble in the drained feta and toss until combined.
SIMPLY THE BESTO!
Pile up the pesto couscous and top with the pork fillet drizzled with the remaining pesto. Side with the tomato salad drizzled with the balsamic reduction. Sprinkle over the remaining oregano. Beautiful work, Chef!