eCook Meal
Pork Fillet & Chilli Hollandaise
with zucchini fries & green beans
Get fancy with this spicy hollandaise sauce and beautifully crisp homemade zucchini fries! All served alongside perfectly cooked spiced pork fillet. This delicious meal is completed with roasted sweet potato and vibrant green beans.
Serving guide
Choose your portion size.
ROAST
Preheat the oven to 200°C. Spread the sweet potato chunks on a roasting tray, coat in oil, and season. Roast in the hot oven for 25-30 minutes until cooked through, shifting halfway. Place a pan over a high heat with the wine & vinegar. Reduce until almost evaporated. Remove from the heat, and stir in a small splash of water. Remove from the pan.
GREENS
Return the pan to a medium-high heat with a splash of water. When bubbling, simmer the halved green beans for 3-4 minutes until cooked. Add a drizzle of oil, season, and remove from the pan.
Pork
Return the pan to 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 for 3-4 minutes, shifting as it colours. On completion, it should be browned all over. During the final minute, baste the pork with a knob of Butter and the rub. Remove from the pan and place on a baking tray. Pop in the oven and roast for 5 minutes until cooked through. Remove and rest for 5 minutes before slicing.
FRIES
Place the flour in a shallow dish (seasoned generously). Pour the Milk into a second dish. Coat the marrow strips in the milk and then in the flour. Return the pan to a medium-high heat with enough oil to cover the base. When hot, lower the floured marrow into the oil. Fry for 2-3 minutes, until browned. Use a slotted spoon to flip the strips so they brown evenly. Fry in batches if necessary. Drain on paper towel and season.
HOLLANDAISE
Ready 2 heatproof bowls. Place a pot over a medium-low heat and cover the base with 2cm of water. Keep a close eye on this water - it must only gently simmer! Place one of the heatproof bowls over the pot of water. To the bowl, add 1 egg yolk and the reduced wine mixture. Whisk in a cube of Butter at a time, whisking constantly and only adding the next cube when the previous cube has melted. As you add more butter, the sauce will start to thicken. When all the butter has been added, remove from the heat and decant into the second heatproof bowl. Continue whisking until the sauce has thickened. Stir in the Sriracha (to taste).
EAT!
Serve the Pork with a helping of the sweet potatoes. Side with the zucchini fries and the green beans. Pour the chilli hollandaise sauce over the pork and garnish with the chopped chives.
ROAST
Preheat the oven to 200°C. Spread the sweet potato chunks on a roasting tray, coat in oil, and season. Roast in the hot oven for 30-35 minutes until cooked through, shifting halfway. Place a pan over a high heat with the wine & vinegar. Reduce until almost evaporated. Remove from the heat, and stir in a small splash of water. Remove from the pan.
GREENS
Return the pan to a medium-high heat with a splash of water. When bubbling, simmer the halved green beans for 4-5 minutes until cooked. Add a drizzle of oil, season, and remove from the pan.
Pork
Return the pan to 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 for 4-6 minutes, shifting as it colours. On completion, it should be browned all over. During the final minute, baste the pork with a knob of Butter and the rub. Remove from the pan and place on a baking tray. Pop in the oven and roast for 5 minutes until cooked through. Remove and rest for 5 minutes before slicing.
FRIES
Place the flour in a shallow dish (seasoned generously). Pour the Milk into a second dish. Coat the marrow strips in the milk and then in the flour. Return the pan to a medium-high heat with enough oil to cover the base. When hot, lower the floured marrow into the oil. Fry for 2-3 minutes, until browned. Use a slotted spoon to flip the strips so they brown evenly. Fry in batches if necessary. Drain on paper towel and season.
HOLLANDAISE
Ready 2 heatproof bowls. Place a pot over a medium-low heat and cover the base with 2cm of water. Keep a close eye on this water - it must only gently simmer! Place one of the heatproof bowls over the pot of water. To the bowl, add 1 egg yolk and the reduced wine mixture. Whisk in a cube of Butter at a time, whisking constantly and only adding the next cube when the previous cube has melted. As you add more butter, the sauce will start to thicken. When all the butter has been added, remove from the heat and decant into the second heatproof bowl. Continue whisking until the sauce has thickened. Stir in the Sriracha (to taste).
EAT!
Serve the Pork with a helping of the sweet potatoes. Side with the zucchini fries and the green beans. Pour the chilli hollandaise sauce over the pork and garnish with the chopped chives.
ROAST
Preheat the oven to 200°C. Spread the sweet potato chunks on a roasting tray, coat in oil, and season. Roast in the hot oven for 35-40 minutes until cooked through, shifting halfway. Place a pan over a high heat with the wine & vinegar. Reduce until almost evaporated. Remove from the heat, and stir in a small splash of water. Remove from the pan.
GREENS
Return the pan to a medium-high heat with a splash of water. When bubbling, simmer the halved green beans for 6-7 minutes until cooked. Add a drizzle of oil, season, and remove from the pan.
Pork
Return the pan to 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 for 5-7 minutes, shifting as it colours. On completion, it should be browned all over. During the final minute, baste the pork with a knob of Butter and the rub. Remove from the pan and place on a baking tray. Pop in the oven and roast for 5 minutes until cooked through. Remove and rest for 5 minutes before slicing.
FRIES
Place the flour in a shallow dish (seasoned generously). Pour the Milk into a second dish. Coat the marrow strips in the milk and then in the flour. Return the pan to a medium-high heat with enough oil to cover the base. When hot, lower the floured marrow into the oil. Fry for 2-3 minutes, until browned. Use a slotted spoon to flip the strips so they brown evenly. Fry in batches if necessary. Drain on paper towel and season.
HOLLANDAISE
Ready 2 heatproof bowls. Place a pot over a medium-low heat and cover the base with 2cm of water. Keep a close eye on this water - it must only gently simmer! Place one of the heatproof bowls over the pot of water. To the bowl, add 2 egg yolks and the reduced wine mixture. Whisk in a cube of Butter at a time, whisking constantly and only adding the next cube when the previous cube has melted. As you add more butter, the sauce will start to thicken. When all the butter has been added, remove from the heat and decant into the second heatproof bowl. Continue whisking until the sauce has thickened. Stir in the Sriracha (to taste).
EAT!
Serve the Pork with a helping of the sweet potatoes. Side with the zucchini fries and the green beans. Pour the chilli hollandaise sauce over the pork and garnish with the chopped chives.
ROAST
Preheat the oven to 200°C. Spread the sweet potato chunks on a roasting tray, coat in oil, and season. Roast in the hot oven for 35-40 minutes until cooked through, shifting halfway. Place a pan over a high heat with the wine & vinegar. Reduce until almost evaporated. Remove from the heat, and stir in a small splash of water. Remove from the pan.
GREENS
Return the pan to a medium-high heat with a splash of water. When bubbling, simmer the halved green beans for 6-7 minutes until cooked. Add a drizzle of oil, season, and remove from the pan.
Pork
Return the pan to 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 for 5-7 minutes, shifting as it colours. On completion, it should be browned all over. During the final minute, baste the pork with a knob of Butter and the rub. Remove from the pan and place on a baking tray. Pop in the oven and roast for 5 minutes until cooked through. Remove and rest for 5 minutes before slicing.
FRIES
Place the flour in a shallow dish (seasoned generously). Pour the Milk into a second dish. Coat the marrow strips in the milk and then in the flour. Return the pan to a medium-high heat with enough oil to cover the base. When hot, lower the floured marrow into the oil. Fry for 2-3 minutes, until browned. Use a slotted spoon to flip the strips so they brown evenly. Fry in batches if necessary. Drain on paper towel and season.
HOLLANDAISE
Ready 2 heatproof bowls. Place a pot over a medium-low heat and cover the base with 2cm of water. Keep a close eye on this water - it must only gently simmer! Place one of the heatproof bowls over the pot of water. To the bowl, add 2 egg yolks and the reduced wine mixture. Whisk in a cube of Butter at a time, whisking constantly and only adding the next cube when the previous cube has melted. As you add more butter, the sauce will start to thicken. When all the butter has been added, remove from the heat and decant into the second heatproof bowl. Continue whisking until the sauce has thickened. Stir in the Sriracha (to taste).
EAT!
Serve the Pork with a helping of the sweet potatoes. Side with the zucchini fries and the green beans. Pour the chilli hollandaise sauce over the pork and garnish with the chopped chives.
Budget
What this meal costs at Woolies.
Estimated Woolies cost
R161.59
for 4 servings · R40.40 per serving
Pro-rated from each product's pack size. Effectively used; not the full pack price.
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Sriracha needs 20 mlFlying Goose® Sriracha Mayo-Styled Dipping Sauce 455 ml 455 ml at R114.99 · 4% of packR5.05
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Baby Marrow needs 400 gButternut, Cauliflower & Baby Marrows 450 g 450 g at R41.99 · 89% of packR37.32
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Butter needs 100 gBaby Potatoes with Garlic & Herb Butter 700 g 700 g at R36.99 · 14% of packR5.28
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Fresh Chives needs 15 gSour Cream and Chives Flavoured Potato Crisps 125 g 125 g at R21.99 · 12% of packR2.64
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Green Beans needs 320 gGreen Beans in Brine 410 g 410 g at R26.99 · 78% of packR21.07
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Self-raising Flour needs 750 mlCake Wheat Flour 1 kg R18.99 · whole pack (size can't be divided)R18.99
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Fresh Milk needs 500 mlFresh Low Fat Milk 2 L 2 L at R38.99 · 25% of packR9.75
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Pork Fillet needs 600 gPork Bones Avg 800 g 800 g at R51.99 · 75% of packR38.99
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Sweet Potato needs 1 kgMedium Potatoes 2 kg 2 kg at R44.99 · 50% of packR22.50
Not in the Woolies basket — source these elsewhere:
- NOMU Provençal Rub
- Wine & Vinegar
Shopping
Matching Woolies ingredients.
Woolies Products in this dish
Frequently Asked Questions
What is the preparation time for Pork Fillet & Chilli Hollandaise?
The preparation time for Pork Fillet & Chilli Hollandaise with zucchini fries & green beans is between 25 and 45 minutes.
What is the total time required to make Pork Fillet & Chilli Hollandaise with zucchini fries & green beans?
The total time required to make Pork Fillet & Chilli Hollandaise with zucchini fries & green beans is between 40 and 60 minutes.
How many servings does Pork Fillet & Chilli Hollandaise provide?
4 servings
What are the main ingredients in Pork Fillet & Chilli Hollandaise?
Baby Marrow, Butter, Fresh Chives, Green Beans, Milk, NOMU Provençal Rub, Pork Fillet, Self-raising Flour, Sriracha, Sweet Potato, Wine & Vinegar
What is the nutritional information of Pork Fillet & Chilli Hollandaise?
Calories: 1272, Carbs: 136 grams, Fat: grams, Protein: 57.5 grams, Sugar: 29.4 grams, Salt: 53 grams
How do I prepare Pork Fillet & Chilli Hollandaise?
HOLLANDAISE: Ready 2 heatproof bowls. Place a pot over a medium-low heat and cover the base with 2cm of water. Keep a close eye on this water - it must only gently simmer! Place one of the heatproof bowls over the pot of water. To the bowl, add 1 egg yolk and the reduced wine mixture. Whisk in a cube of butter at a time, whisking constantly and only adding the next cube when the previous cube has melted. As you add more butter, the sauce will start to thicken. When all the butter has been added, remove from the heat and decant into the second heatproof bowl. Continue whisking until the sauce has thickened. Stir in the sriracha (to taste). EAT!: Serve the pork with a helping of the sweet potatoes. Side with the zucchini fries and the green beans. Pour the chilli hollandaise sauce over the pork and garnish with the chopped chives. FRIES: Place the flour in a shallow dish (seasoned generously). Pour the milk into a second dish. Coat the marrow strips in the milk and then in the flour. Return the pan to a medium-high heat with enough oil to cover the base. When hot, lower the floured marrow into the oil. Fry for 2-3 minutes, until browned. Use a slotted spoon to flip the strips so they brown evenly. Fry in batches if necessary. Drain on paper towel and season. GREENS: Return the pan to a medium-high heat with a splash of water. When bubbling, simmer the halved green beans for 4-5 minutes until cooked. Add a drizzle of oil, season, and remove from the pan. ROAST: Preheat the oven to 200°C. Spread the sweet potato chunks on a roasting tray, coat in oil, and season. Roast in the hot oven for 30-35 minutes until cooked through, shifting halfway. Place a pan over a high heat with the wine & vinegar. Reduce until almost evaporated. Remove from the heat, and stir in a small splash of water. Remove from the pan. PORK: Return the pan to 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 for 4-6 minutes, shifting as it colours. On completion, it should be browned all over. During the final minute, baste the pork with a knob of butter and the rub. Remove from the pan and place on a baking tray. Pop in the oven and roast for 5 minutes until cooked through. Remove and rest for 5 minutes before slicing.
What should be prepared from my kitchen to make Pork Fillet & Chilli Hollandaise?
Baby Marrow, Butter, Fresh Chives, Green Beans, Milk, NOMU Provençal Rub, Pork Fillet, Self-raising Flour, Sriracha, Sweet Potato, Wine & Vinegar
How many calories does Pork Fillet & Chilli Hollandaise have?
1272 calories
How much fat content does Pork Fillet & Chilli Hollandaise have?
grams