Tagliata (from the Italian verb tagliare, meaning “to cut”) is sliced steak. These pork fillet slices are basted in butter and balsamic vinegar for a light sweetness and tang. Served with Italian-style hard cheese shavings and a lush sun-dried tomato, pea, and green bean salad.
Pork Tagliata & Balsamic Butter
Pork Tagliata & Balsamic Butter
with roast pumpkin, sun-dried tomatoes & basil pesto
Hands on Time: 20 - 40 minutes
Overall Time: 35 - 50 minutes
Ingredients:
- Balsamic Vinegar
- Butternut Chunks
- Green Beans
- Green Leaves
- NOMU Roast Rub
- Peas
- Pesto Princess Basil Pesto
- Pork Fillet
- Sun-Dried Tomatoes
- Sunflower Seeds
- Whole Italian-style Hard Cheese
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Butter
- Tinfoil
- Paper Towel
OVEN-CARAMELISED BUTTERNUT
Preheat the oven to 200°C. Spread out the butternut pieces on a roasting tray. Coat in oil and the Roast Rub. Roast in the hot oven for 30-35 minutes until cooked through and crisping up, shifting halfway.
TOASTED SEEDS & PESTO DRIZZLE
Place the sunflower seeds in a pan over a medium heat. Toast for 2-4 minutes until lightly browned, shifting occasionally. Remove from the pan on completion and set aside to cool. Combine the basil pesto with 1 tsp of olive oil and set aside for serving.
VIBRANT SALAD
Return the pan to a medium-high heat. Add a drizzle of oil, a pinch of salt, and a splash of water to cover the base. When starting to bubble, simmer the sliced green beans for 3-4 minutes until cooked al dente. In the final minute, add the peas and simmer until heated through. On completion, transfer to a salad bowl along with the chopped sun-dried tomatoes and the rinsed green leaves. Toss through the reserved sun-dried tomato oil and half of the balsamic vinegar until coated. Season to taste and set aside for serving.
BALSAMIC-BASTED PORK
Pat the pork fillet dry with some paper towel, coat in oil, and season. Return the pan to a medium-high heat. When hot, sear the pork for 2-3 minutes, shifting and turning until browned but not cooked through. During the final minute, baste the pork with a knob of butter and the remaining balsamic vinegar. On completion, place in a piece of tinfoil and pour in the juices from the pan. Close up tightly and roast in the oven for 5-7 minutes until cooked to your preference. On completion, set aside to rest inside the foil for 5 minutes before thinly slicing.
TIME FOR A HEALTHY SUPPER!
Dish up some chunks of roast butternut alongside the pork slices and drizzle over the roasting juices. Serve the tangy salad on the side and scatter over the toasted sunflower seeds. Garnish with the hard cheese shavings and substantial drizzles of basil pesto. Good job, Chef!
Butternut Chunks - 250g
NOMU Roast Rub - 5ml
Sunflower Seeds - 10g
Pesto Princess Basil Pesto - 15ml
Green Beans - 100g
Peas - 40g
Green Leaves - 20g
Sun-Dried Tomatoes - 50g
Balsamic Vinegar - 15ml
Pork Fillet - 150g
Whole Italian-Style Hard Cheese - 15g
OVEN-CARAMELISED BUTTERNUT
Preheat the oven to 200°C. Spread out the butternut pieces on a roasting tray. Coat in oil and the Roast Rub. Roast in the hot oven for 30-35 minutes until cooked through and crisping up, shifting halfway.
TOASTED SEEDS & PESTO DRIZZLE
Place the sunflower seeds in a pan over a medium heat. Toast for 2-4 minutes until lightly browned, shifting occasionally. Remove from the pan on completion and set aside to cool. Combine the basil pesto with 2 tsp of olive oil and set aside for serving.
VIBRANT SALAD
Return the pan to a medium-high heat. Add a drizzle of oil, a pinch of salt, and a splash of water to cover the base. When starting to bubble, simmer the sliced green beans for 4-6 minutes until cooked al dente. In the final minute, add the peas and simmer until heated through. On completion, transfer to a salad bowl along with the chopped sun-dried tomatoes and the rinsed green leaves. Toss through the reserved sun-dried tomato oil and half of the balsamic vinegar until coated. Season to taste and set aside for serving.
BALSAMIC-BASTED PORK
Pat the pork fillet dry with some paper towel, coat in oil, and season. Return the pan to a medium-high heat. When hot, sear the pork for 3-4 minutes, shifting and turning until browned but not cooked through. During the final minute, baste the pork with a knob of butter and the remaining balsamic vinegar. On completion, place in a piece of tinfoil and pour in the juices from the pan. Close up tightly and roast in the oven for 7-9 minutes until cooked to your preference. On completion, set aside to rest inside the foil for 5 minutes before thinly slicing.
TIME FOR A HEALTHY SUPPER!
Dish up some chunks of roast butternut alongside the pork slices and drizzle over the roasting juices. Serve the tangy salad on the side and scatter over the toasted sunflower seeds. Garnish with the hard cheese shavings and substantial drizzles of basil pesto. Good job, Chef!
Butternut Chunks - 500g
NOMU Roast Rub - 10ml
Sunflower Seeds - 20g
Pesto Princess Basil Pesto - 30ml
Green Beans - 200g
Peas - 80g
Green Leaves - 40g
Sun-Dried Tomatoes - 100g
Balsamic Vinegar - 30ml
Pork Fillet - 300g
Whole Italian-Style Hard Cheese - 30g
OVEN-CARAMELISED BUTTERNUT
Preheat the oven to 200°C. Spread out the butternut pieces on a roasting tray. Coat in oil and the Roast Rub. Roast in the hot oven for 30-35 minutes until cooked through and crisping up, shifting halfway.
TOASTED SEEDS & PESTO DRIZZLE
Place the sunflower seeds in a pan over a medium heat. Toast for 2-4 minutes until lightly browned, shifting occasionally. Remove from the pan on completion and set aside to cool. Combine the basil pesto with 2 tsp of olive oil and set aside for serving.
VIBRANT SALAD
Return the pan to a medium-high heat. Add a drizzle of oil, a pinch of salt, and a splash of water to cover the base. When starting to bubble, simmer the sliced green beans for 4-6 minutes until cooked al dente. In the final minute, add the peas and simmer until heated through. On completion, transfer to a salad bowl along with the chopped sun-dried tomatoes and the rinsed green leaves. Toss through the reserved sun-dried tomato oil and half of the balsamic vinegar until coated. Season to taste and set aside for serving.
BALSAMIC-BASTED PORK
Pat the pork fillet dry with some paper towel, coat in oil, and season. Return the pan to a medium-high heat. When hot, sear the pork for 3-4 minutes, shifting and turning until browned but not cooked through. During the final minute, baste the pork with a knob of butter and the remaining balsamic vinegar. On completion, place in a piece of tinfoil and pour in the juices from the pan. Close up tightly and roast in the oven for 7-9 minutes until cooked to your preference. On completion, set aside to rest inside the foil for 5 minutes before thinly slicing.
TIME FOR A HEALTHY SUPPER!
Dish up some chunks of roast butternut alongside the pork slices and drizzle over the roasting juices. Serve the tangy salad on the side and scatter over the toasted sunflower seeds. Garnish with the hard cheese shavings and substantial drizzles of basil pesto. Good job, Chef!
Butternut Chunks - 500g
NOMU Roast Rub - 10ml
Sunflower Seeds - 20g
Pesto Princess Basil Pesto - 30ml
Green Beans - 200g
Peas - 80g
Green Leaves - 40g
Sun-Dried Tomatoes - 100g
Balsamic Vinegar - 30ml
Pork Fillet - 300g
Whole Italian-Style Hard Cheese - 30g
OVEN-CARAMELISED BUTTERNUT
Preheat the oven to 200°C. Spread out the butternut pieces on a roasting tray. Coat in oil and the Roast Rub. Roast in the hot oven for 35-40 minutes until cooked through and crisping up, shifting halfway.
TOASTED SEEDS & PESTO DRIZZLE
Place the sunflower seeds in a large pan over a medium heat. Toast for 2-4 minutes until lightly browned, shifting occasionally. Remove from the pan on completion and set aside to cool. Combine the basil pesto with 1 tbsp of olive oil and set aside for serving.
VIBRANT SALAD
Return the pan to a medium-high heat. Add a drizzle of oil, a pinch of salt, and a splash of water to cover the base. When starting to bubble, simmer the sliced green beans for 6-8 minutes until cooked al dente. In the final minute, add the peas and simmer until heated through. On completion, transfer to a large salad bowl along with the chopped sun-dried tomatoes and the rinsed green leaves. Toss through the reserved sun-dried tomato oil and half of the balsamic vinegar until coated. Season to taste and set aside for serving.
BALSAMIC-BASTED PORK
Pat the pork fillets dry with some paper towel, coat in oil, and season. Return the pan to a medium-high heat. When hot, sear the pork for 4-6 minutes, shifting and turning until browned but not cooked through. During the final minute, baste the pork with a knob of butter and the remaining balsamic vinegar. On completion, place in a piece of tinfoil and pour in the juices from the pan. Close up tightly and roast in the oven for 9-10 minutes until cooked to your preference. On completion, set aside to rest inside the foil for 5 minutes before thinly slicing.
TIME FOR A HEALTHY SUPPER!
Dish up some chunks of roast butternut alongside the pork slices and drizzle over the roasting juices. Serve the tangy salad on the side and scatter over the toasted sunflower seeds. Garnish with the hard cheese shavings and substantial drizzles of basil pesto. Good job, Chef!
Butternut Chunks - 1kg
NOMU Roast Rub - 20ml
Sunflower Seeds - 40g
Pesto Princess Basil Pesto - 60ml
Green Beans - 400g
Peas - 160g
Green Leaves - 80g
Sun-Dried Tomatoes - 200g
Balsamic Vinegar - 60ml
Pork Fillet - 600g
Whole Italian-Style Hard Cheese - 60g
Woolies Products in this dish
