This dish features golden pork fillet served alongside hearty potato wedges and a creamy, tangy That Mayo, laced with chives for dunking. Finish that off with a fresh salad of tomato & Kalamata olives and you are ready to dive into dinner, Chef!
Pork Fillet & Chips
Pork Fillet & Chips
with chivey That Mayo & a fresh salad
Hands on Time: 20 - 25 minutes
Overall Time: 30 - 35 minutes
Ingredients:
- Fresh Chives
- Lemon
- Lemons
- Pitted Kalamata Olives
- Pork Fillet
- Potato
- Salad Leaves
- That Mayo (Original)
- Tomato
- Tomatoes
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Sugar/Sweetener/Honey
- Paper Towel
YOU HAD ME AT WEDGES
Preheat the oven to 220°C. Place the Potato wedges on a roasting tray. Coat in oil and season. Roast in the hot oven for 30-35 minutes until cooked through and crisping up, shifting halfway.
FOR SOME FRESHNESS
Rinse the chives and the salad leaves. Finely slice the rinsed chives and cut the Tomatoes into thin wedges. Drain and halve the olives.
MAKE SOME MMMAYO
In a bowl, combine the mayo, ½ the chopped chives, and seasoning. Loosen with a splash of water. Set aside.
Pork FILLET
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 for 5-6 minutes, shifting and turning as it colours. Rest for 5 minutes. Thinly slice and lightly season.
DRESS UP DINNER
In a bowl, combine a drizzle of olive oil, the juice from 1 Lemon wedge, a sweetener, and seasoning. Add the rinsed leaves, the Tomato wedges, and the halved olives.
FANTASTIC FEAST
Plate up the golden wedges and side with the Pork slices. Serve with the fresh salad and the chivey-mayo for dunking.
YOU HAD ME AT WEDGES
Preheat the oven to 220°C. Place the Potato wedges on a roasting tray. Coat in oil and season. Roast in the hot oven for 30-35 minutes until cooked through and crisping up, shifting halfway.
FOR SOME FRESHNESS
Rinse the chives and the salad leaves. Finely slice the rinsed chives and cut the Tomatoes into thin wedges. Drain and halve the olives.
MAKE SOME MMMAYO
In a bowl, combine the mayo, ½ the chopped chives, and seasoning. Loosen with a splash of water. Set aside.
Pork FILLET
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 for 5-7 minutes, shifting and turning as it colours. Rest for 5 minutes. Thinly slice and lightly season.
DRESS UP DINNER
In a bowl, combine a drizzle of olive oil, the juice from 2 Lemon wedges, a sweetener, and seasoning. Add the rinsed leaves, the Tomato wedges, and the halved olives.
FANTASTIC FEAST
Plate up the golden wedges and side with the Pork slices. Serve with the fresh salad and the chivey-mayo for dunking.
YOU HAD ME AT WEDGES
Preheat the oven to 220°C. Place the Potato wedges on a roasting tray. Coat in oil and season. Roast in the hot oven for 35-40 minutes until cooked through and crisping up, shifting halfway.
FOR SOME FRESHNESS
Rinse the chives and the salad leaves. Finely slice the rinsed chives and cut the Tomatoes into thin wedges. Drain and halve the olives.
MAKE SOME MMMAYO
In a bowl, combine the mayo, ½ the chopped chives, and seasoning. Loosen with a splash of water. Set aside.
Pork FILLET
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 for 6-8 minutes, shifting and turning as it colours. Rest for 5 minutes. Thinly slice and lightly season.
DRESS UP DINNER
In a bowl, combine a drizzle of olive oil, the juice from 3 Lemon wedges, a sweetener, and seasoning. Add the rinsed leaves, the Tomato wedges, and the halved olives.
FANTASTIC FEAST
Plate up the golden wedges and side with the Pork slices. Serve with the fresh salad and the chivey-mayo for dunking.
YOU HAD ME AT WEDGES
Preheat the oven to 220°C. Place the Potato wedges on a roasting tray. Coat in oil and season. Roast in the hot oven for 35-40 minutes until cooked through and crisping up, shifting halfway.
FOR SOME FRESHNESS
Rinse the chives and the salad leaves. Finely slice the rinsed chives and cut the Tomatoes into thin wedges. Drain and halve the olives.
MAKE SOME MMMAYO
In a bowl, combine the mayo, ½ the chopped chives, and seasoning. Loosen with a splash of water. Set aside.
Pork FILLET
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 for 6-8 minutes, shifting and turning as it colours. Rest for 5 minutes. Thinly slice and lightly season.
DRESS UP DINNER
In a bowl, combine a drizzle of olive oil, the juice from 4 Lemon wedges, a sweetener, and seasoning. Add the rinsed leaves, the Tomato wedges, and the halved olives.
FANTASTIC FEAST
Plate up the golden wedges and side with the Pork slices. Serve with the fresh salad and the chivey-mayo for dunking.
Frequently Asked Questions
What is the preparation time for Pork Fillet & Chips?
The preparation time for Pork Fillet & Chips with chivey That Mayo & a fresh salad is between 20 and 25 minutes.
What is the total time required to make Pork Fillet & Chips with chivey That Mayo & a fresh salad?
The total time required to make Pork Fillet & Chips with chivey That Mayo & a fresh salad is between 30 and 35 minutes.
How many servings does Pork Fillet & Chips provide?
4 servings
What are the main ingredients in Pork Fillet & Chips?
Fresh Chives, Lemon, Lemons, Pitted Kalamata Olives, Pork Fillet, Potato, Salad Leaves, That Mayo (Original), Tomato, Tomatoes
What is the nutritional information of Pork Fillet & Chips?
Calories: 560, Carbs: 57 grams, Fat: grams, Protein: 41.7 grams, Sugar: 6.4 grams, Salt: 408 grams
How do I prepare Pork Fillet & Chips?
FANTASTIC FEAST: Plate up the golden wedges and side with the pork slices. Serve with the fresh salad and the chivey-mayo for dunking. YOU HAD ME AT WEDGES: Preheat the oven to 220°C. Place the potato wedges on a roasting tray. Coat in oil and season. Roast in the hot oven for 30-35 minutes until cooked through and crisping up, shifting halfway. FOR SOME FRESHNESS: Rinse the chives and the salad leaves. Finely slice the rinsed chives and cut the tomatoes into thin wedges. Drain and halve the olives. MAKE SOME MMMAYO: In a bowl, combine the mayo, ½ the chopped chives, and seasoning. Loosen with a splash of water. Set aside. PORK FILLET: 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 for 5-7 minutes, shifting and turning as it colours. Rest for 5 minutes. Thinly slice and lightly season. DRESS UP DINNER: In a bowl, combine a drizzle of olive oil, the juice from 2 lemon wedges, a sweetener, and seasoning. Add the rinsed leaves, the tomato wedges, and the halved olives.
What should be prepared from my kitchen to make Pork Fillet & Chips?
Fresh Chives, Lemon, Lemons, Pitted Kalamata Olives, Pork Fillet, Potato, Salad Leaves, That Mayo (Original), Tomato, Tomatoes
How many calories does Pork Fillet & Chips have?
560 calories
How much fat content does Pork Fillet & Chips have?
grams
Woolies Products in this dish
