eCook Meal
Pesto Pork & Tomato Salad
with baby tomatoes & couscous
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!
Serving guide
Choose your portion size.
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.
PERFECT Pork
Place a pan over a medium-high heat. Pat the 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.
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.
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!
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.
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.
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.
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!
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.
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.
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.
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!
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.
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.
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.
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!
Budget
What this meal costs at Woolies.
Estimated Woolies cost
R82.86
for 4 servings · R20.71 per serving
Pro-rated from each product's pack size. Effectively used; not the full pack price.
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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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Fresh Oregano needs 15 gTomato and Oregano Bruschetta 150 g 150 g at R56.99 · 10% of packR5.70
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Salad Leaves needs 80 gWhole Spinach 350 g 350 g at R19.99 · 23% of packR4.57
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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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Balsamic Reduction needs 20 mlPreserved Cranberry Balsamic Reduction 250 ml 250 ml at R79.99 · 8% of packR6.40
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Pork Fillet needs 600 gPork Bones Avg 800 g 800 g at R51.99 · 75% of packR38.99
Not in the Woolies basket — source these elsewhere:
- Baby Tomatoes
- Whole Wheat Couscous
- Pesto Princess Basil Pesto
- NOMU Italian Rub
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 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 Tomato, Balsamic Reduction, Feta, NOMU Italian Rub, Oregano, 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?
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! 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. 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 Tomato, Balsamic Reduction, Feta, NOMU Italian Rub, Oregano, 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