eCook Meal
Pork Tagliata & Balsamic Butter
with roast pumpkin, sun-dried tomatoes & basil pesto
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.
Serving guide
Choose your portion size.
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!
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!
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!
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!
Budget
What this meal costs at Woolies.
Estimated Woolies cost
R136.61
for 4 servings · R34.15 per serving
Pro-rated from each product's pack size. Effectively used; not the full pack price.
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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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Green 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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Butternut Chunks needs 1 kgButternut 3 kg 3 kg at R45.00 · 33% of packR15.00
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Green Beans needs 400 gGreen Beans in Brine 410 g 410 g at R26.99 · 98% of packR26.33
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Whole Italian-Style Hard Cheese needs 60 gPlant Powered™ Dairy Free Hard Cheese 260 g 260 g at R69.99 · 23% of packR16.15
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Peas needs 160 gSplit Pea Soup Mix 750 g 750 g at R42.99 · 21% of packR9.17
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Sun-Dried Tomatoes needs 200 gBulk Salad Tomatoes 1.5 kg 1.5 kg at R45.00 · 13% of packR6.00
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Balsamic Vinegar needs 60 mlWillow Creek Cabernet Sauvignon Balsamic Vinegar 250 ml 250 ml at R54.99 · 24% of packR13.20
Not in the Woolies basket — source these elsewhere:
- NOMU Roast Rub
- Pesto Princess Basil Pesto
Shopping
Matching Woolies ingredients.
Woolies Products in this dish
Frequently Asked Questions
What is the preparation time for Pork Tagliata & Balsamic Butter?
The preparation time for Pork Tagliata & Balsamic Butter with roast pumpkin, sun-dried tomatoes & basil pesto is between 20 and 40 minutes.
What is the total time required to make Pork Tagliata & Balsamic Butter with roast pumpkin, sun-dried tomatoes & basil pesto?
The total time required to make Pork Tagliata & Balsamic Butter with roast pumpkin, sun-dried tomatoes & basil pesto is between 35 and 50 minutes.
How many servings does Pork Tagliata & Balsamic Butter provide?
4 servings
What are the main ingredients in Pork Tagliata & Balsamic Butter?
Balsamic Vinegar, Butternut, Grated Italian-style Hard Cheese, Green Beans, Green Leaves, NOMU Roast Rub, Pea, Pesto Princess Basil Pesto, Pork Fillet, Sunflower Seeds, Tomato
What is the nutritional information of Pork Tagliata & Balsamic Butter?
Calories: , Carbs: grams, Fat: grams, Protein: grams, Sugar: grams, Salt: grams
How do I prepare Pork Tagliata & Balsamic Butter?
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! 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. 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. 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.
What should be prepared from my kitchen to make Pork Tagliata & Balsamic Butter?
Balsamic Vinegar, Butternut, Grated Italian-style Hard Cheese, Green Beans, Green Leaves, NOMU Roast Rub, Pea, Pesto Princess Basil Pesto, Pork Fillet, Sunflower Seeds, Tomato
How many calories does Pork Tagliata & Balsamic Butter have?
calories
How much fat content does Pork Tagliata & Balsamic Butter have?
grams