Juicy pork fillet marinated in soy sauce, accompanied by crunchy polenta and Italian-cheese crispy potatoes infused with rosemary, with delicious roasted cauliflower on the side. A creamy peppercorn sauce finishes off this incredible dish.
Pork Fillet & Polenta-crusted Potatoes
Pork Fillet & Polenta-crusted Potatoes
with a green peppercorn sauce, roasted cauliflower & fresh rosemary
Hands on Time: 20 - 35 minutes
Overall Time: 40 - 60 minutes
Ingredients:
- Cauliflower Florets
- Fresh Cream
- Fresh Rosemary
- Grated Italian-style Hard Cheese
- Green Peppercorns
- Low-Sodium Soy Sauce
- Polenta
- Pork Fillet
- Potato Chunks
- Spring Onion
- Spring Onions
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Paper Towel
- Butter (optional)
- Tinfoil
LET’S GET IT STARTED!
Preheat the oven to 200°C. Place a pot of cold salted water over a high heat. Add the potato pieces and bring to the boil. Once boiling, reduce the heat and simmer for 10-15 minutes until slightly softened. Drain on completion. Pat the pork fillet dry with some paper towel. Add to a bowl with the soy sauce and toss until fully coated. Set aside to marinade for at least 5-10 minutes.
ROASTY FLORETS
Place the cauliflower florets on a roasting tray, coat in oil and seasoning. Roast in the hot oven for 20-25 minutes until cooked through and starting to crisp.
POLENTA POTATOES
When the potatoes are done, place in a bowl with a good drizzle of oil, the polenta, the chopped rosemary, and seasoning. Toss until fully coated. Place on a roasting tray and roast in the hot oven for 15-20 minutes until golden.
JUICY PORK FILLET
Place a nonstick pan over medium-high heat. When hot, sear the marinated pork fillet for 3-4 minutes, shifting and turning as it colours. On completion, the pork should be browned but not cooked through. Remove from the pan and wrap in a piece of tinfoil. Finish it off in the hot oven for 7-9 minutes until cooked to your preference. Remove on completion and allow to rest inside the tinfoil for 5 minutes before thinly slicing.
CREAMY PEPPERCORN SAUCE
Return the pan to a medium heat with a drizzle of oil or knob of butter. When hot, sauté the white spring onions and drained peppercorns for 2-4 minutes until slightly caramelized. Slowly whisk in the fresh cream and leave to simmer for 4-5 minutes until slightly reduced. When the polenta potatoes are done, sprinkle over the grated cheese and toss until fully coated.
GRAB YOUR KNIFE & PORK!
Plate up the juicy pork slices. Top with the creamy peppercorn sauce and sprinkle over the spring onion greens. Serve alongside the cheesy polenta potatoes and the roasted cauliflower. Beautiful, Chef!
Potato Chunks - 250g
Pork Fillet - 150g
Low Sodium Soy Sauce - 20ml
Cauliflower Florets - 150g
Polenta - 30ml
Fresh Rosemary - 3g
Spring Onion - 1
Green Peppercorns - 7,5ml
Fresh Cream - 50ml
Grated Italian-style Hard Cheese - 25ml
LET’S GET IT STARTED!
Preheat the oven to 200°C. Place a pot of cold salted water over a high heat. Add the potato pieces and bring to the boil. Once boiling, reduce the heat and simmer for 10-15 minutes until slightly softened. Drain on completion. Pat the pork fillets dry with some paper towel. Add to a bowl with the soy sauce and toss until fully coated. Set aside to marinade for at least 5-10 minutes.
ROASTY FLORETS
Place the cauliflower florets on a roasting tray, coat in oil and seasoning. Roast in the hot oven for 20-25 minutes until cooked through and starting to crisp.
POLENTA POTATOES
When the potatoes are done, place in a bowl with a good drizzle of oil, the polenta, the chopped rosemary, and seasoning. Toss until fully coated. Place on a roasting tray and roast in the hot oven for 15-20 minutes until golden.
JUICY PORK FILLET
Place a nonstick pan over medium-high heat. When hot, sear the marinated pork fillets for 4-6 minutes, shifting and turning as they colour. On completion, the pork should be browned but not cooked through. Remove from the pan and wrap in a piece of tinfoil. Finish it off in the hot oven for 7-9 minutes until cooked to your preference. Remove on completion and allow to rest inside the tinfoil for 5 minutes before thinly slicing.
CREAMY PEPPERCORN SAUCE
Return the pan to a medium heat with a drizzle of oil or knob of butter. When hot, sauté the white spring onions and drained peppercorns for 2-4 minutes until slightly caramelized. Slowly whisk in the fresh cream and leave to simmer for 4-5 minutes until slightly reduced. When the polenta potatoes are done, sprinkle over the grated cheese and toss until fully coated.
GRAB YOUR KNIFE & PORK!
Plate up the juicy pork slices. Top with the creamy peppercorn sauce and sprinkle over the spring onion greens. Serve alongside the cheesy polenta potatoes and the roasted cauliflower. Beautiful, Chef!
Potato Chunks - 500g
Pork Fillet - 300g
Low Sodium Soy Sauce - 40ml
Cauliflower Florets - 300g
Polenta - 60ml
Fresh Rosemary - 5g
Spring Onions - 2
Green Peppercorns - 15ml
Fresh Cream - 100ml
Grated Italian-style Hard Cheese - 50ml
LET’S GET IT STARTED!
Preheat the oven to 200°C. Place a pot of cold salted water over a high heat. Add the potato pieces and bring to the boil. Once boiling, reduce the heat and simmer for 10-15 minutes until slightly softened. Drain on completion. Pat the pork fillets dry with some paper towel. Add to a bowl with the soy sauce and toss until fully coated. Set aside to marinade for at least 5-10 minutes.
ROASTY FLORETS
Place the cauliflower florets on a roasting tray, coat in oil and seasoning. Roast in the hot oven for 25-30 minutes until cooked through and starting to crisp.
POLENTA POTATOES
When the potatoes are done, place in a bowl with a good drizzle of oil, the polenta, the chopped rosemary, and seasoning. Toss until fully coated. Place on a roasting tray and roast in the hot oven for 20-25 minutes until golden.
JUICY PORK FILLET
Place a nonstick pan over medium-high heat. When hot, sear the marinated pork fillets for 5-7 minutes, shifting and turning as they colour. On completion, the pork should be browned but not cooked through. Remove from the pan and wrap in a piece of tinfoil. Finish it off in the hot oven for 9-10 minutes until cooked to your preference. Remove on completion and allow to rest inside the tinfoil for 5 minutes before thinly slicing.
CREAMY PEPPERCORN SAUCE
Return the pan to a medium heat with a drizzle of oil or knob of butter. When hot, sauté the white spring onions and drained peppercorns for 2-4 minutes until slightly caramelized. Slowly whisk in the fresh cream and leave to simmer for 4-5 minutes until slightly reduced. When the polenta potatoes are done, sprinkle over the grated cheese and toss until fully coated.
GRAB YOUR KNIFE & PORK!
Plate up the juicy pork slices. Top with the creamy peppercorn sauce and sprinkle over the spring onion greens. Serve alongside the cheesy polenta potatoes and the roasted cauliflower. Beautiful, Chef!
Potato Chunks - 750g
Pork Fillet - 450g
Low Sodium Soy Sauce - 60ml
Cauliflower Florets - 450g
Polenta - 90ml
Fresh Rosemary - 8g
Spring Onions - 3
Green Peppercorns - 22,5ml
Fresh Cream - 150ml
Grated Italian-style Hard Cheese - 75ml
LET’S GET IT STARTED!
Preheat the oven to 200°C. Place a pot of cold salted water over a high heat. Add the potato pieces and bring to the boil. Once boiling, reduce the heat and simmer for 10-15 minutes until slightly softened. Drain on completion. Pat the pork fillets dry with some paper towel. Add to a bowl with the soy sauce and toss until fully coated. Set aside to marinade for at least 5-10 minutes.
ROASTY FLORETS
Place the cauliflower florets on a roasting tray, coat in oil and seasoning. Roast in the hot oven for 25-30 minutes until cooked through and starting to crisp.
POLENTA POTATOES
When the potatoes are done, place in a bowl with a good drizzle of oil, the polenta, the chopped rosemary, and seasoning. Toss until fully coated. Place on a roasting tray and roast in the hot oven for 20-25 minutes until golden.
JUICY PORK FILLET
Place a nonstick pan over medium-high heat. When hot, sear the marinated pork fillets for 5-7 minutes, shifting and turning as they colour. On completion, the pork should be browned but not cooked through. Remove from the pan and wrap in a piece of tinfoil. Finish it off in the hot oven for 9-10 minutes until cooked to your preference. Remove on completion and allow to rest inside the tinfoil for 5 minutes before thinly slicing.
CREAMY PEPPERCORN SAUCE
Return the pan to a medium heat with a drizzle of oil or knob of butter. When hot, sauté the white spring onions and drained peppercorns for 2-4 minutes until slightly caramelized. Slowly whisk in the fresh cream and leave to simmer for 4-5 minutes until slightly reduced. When the polenta potatoes are done, sprinkle over the grated cheese and toss until fully coated.
GRAB YOUR KNIFE & PORK!
Plate up the juicy pork slices. Top with the creamy peppercorn sauce and sprinkle over the spring onion greens. Serve alongside the cheesy polenta potatoes and the roasted cauliflower. Beautiful, Chef!
Potato Chunks - 1kg
Pork Fillet - 600g
Low Sodium Soy Sauce - 80ml
Cauliflower Florets - 600g
Polenta - 125ml
Fresh Rosemary - 10g
Spring Onions - 4
Green Peppercorns - 30ml
Fresh Cream - 200ml
Grated Italian-style Hard Cheese - 100ml
Woolies Products in this dish
