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!
Serving guide
Choose your portion size.
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 3ā4 of the loosened pesto and Ā½ 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 Ā½ 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 3ā4 of the loosened pesto and Ā½ 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!
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 3ā4 of the loosened pesto and Ā½ 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 1Ā½ 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!
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 3ā4 of the loosened pesto and Ā½ 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!
Budget
What this meal costs at Woolies.
Estimated Woolies cost
R128.43
for 4 servings Ā· R32.11 per serving
Pro-rated from each product's pack size. Effectively used; not the full pack price.
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Fresh Oregano needs 15 gTomato and Oregano Bruschetta 150 g 150 g at R56.99 Ā· 10% of packR5.70
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Danish-style Feta needs 160 gSpinach & South African Feta Free Range Chicken Burgers 800 g 800 g at R99.99 Ā· 20% of packR20.00
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Balsamic Reduction needs 40 mlPreserved Cranberry Balsamic Reduction 250 ml 250 ml at R79.99 Ā· 16% of packR12.80
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Sunflower Seeds needs 40 gSunflower Seeds 250 g 250 g at R44.99 Ā· 16% of packR7.20
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Pork Fillet needs 600 gPork Bones Avg 800 g 800 g at R51.99 Ā· 75% of packR38.99
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Salad Leaves needs 80 gWhole Spinach 350 g 350 g at R19.99 Ā· 23% of packR4.57
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Pitted Kalamata Olives needs 100 gKalamata Olives 825 g 825 g at R149.99 Ā· 12% of packR18.18
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Tomatoes needs 2Tomato Puree in Tub 240 g R20.99 Ā· whole pack (size can't be divided)R20.99
Not in the Woolies basket ā source these elsewhere:
- Whole Wheat Couscous
- NOMU Italian Rub
- Pesto Princess Basil Pesto
Shopping
Matching Woolies ingredients.
Woolies Products in this dish
Frequently Asked Questions
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.
How many servings does Pesto Pork & Tomato Salad provide?
4 servings
What are the main ingredients in Pesto Pork & Tomato Salad?
Balsamic Reduction, Feta, NOMU Italian Rub, Oregano, Pesto Princess Basil Pesto, Pitted Kalamata Olives, Pork Fillet, Salad Leaves, Sunflower Seeds, Tomato, Whole Wheat Couscous
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. 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 3ā4 of the loosened pesto and Ā½ of the picked oregano. 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! 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.
What should be prepared from my kitchen to make Pesto Pork & Tomato Salad?
Balsamic Reduction, Feta, NOMU Italian Rub, Oregano, Pesto Princess Basil Pesto, Pitted Kalamata Olives, Pork Fillet, Salad Leaves, Sunflower Seeds, Tomato, Whole Wheat Couscous
How many calories does Pesto Pork & Tomato Salad have?
815 calories
How much fat content does Pesto Pork & Tomato Salad have?
grams