Tender, succulent pork fillet seasoned with NOMU Roast Rub, seared to golden perfection and drizzled in a honey-garlic sauce. Sided with a fresh salad, dollops of creamy goat’s cheese, and roasted baby potatoes, this dish truly is effortlessly tasty!
Pork Tenderloin & Roasted Garlic Sauce
Pork Tenderloin & Roasted Garlic Sauce
with a sun-dried tomato salad & roasted baby potatoes
Hands on Time: 25 - 40 minutes
Overall Time: 45 - 60 minutes
Ingredients:
- Baby Potato
- Basting Sauce
- Chevin Goats Cheese
- Cucumber
- Fresh Parsley
- Garlic Cloves
- NOMU Roast Rub
- Pork Fillet
- Salad Leaves
- Smoked Paprika
- Sun-Dried Tomatoes
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Sugar/Sweetener/Honey
- Paper Towel
- Butter
ROASTY TOASTY
Preheat the oven to 200°C. Spread the halved baby potatoes on a roasting tray. Coat in oil and season. Roast in the hot oven until crispy, 25-30 minutes (shifting halfway). In the final 10 minutes, add the whole, unpeeled garlic cloves to the tray and return to the oven for the remaining time.
SWEETEN IT UP
In a small bowl, combine the basting sauce with 15ml of sweetener, a drizzle of oil, and seasoning. Set aside.
GOLDEN DELICIOUS
Place a pan (with a lid) over medium-high heat with a drizzle of oil. Pat the pork dry with paper towel. When hot, sear the pork until browned, 3-4 minutes (shifting as it colours). Cover and fry until cooked through, 3-4 minutes. In the final minute, baste with the basting sauce and the NOMU rub. Remove from the pan, reserving the pan juices, and rest for 3-5 minutes before slicing and seasoning.
IT’S A TOSS UP
In a salad bowl, combine the rinsed salad leaves, the diced cucumber, the chopped sun-dried tomatoes, a drizzle of olive oil, and seasoning. Set aside.
CHOP CHOP
When the roast is done, squeeze out the flesh from the roasted garlic cloves and discard the skin. Roughly chop the flesh and set aside.
TIME TO GET SAUCY
Return the pan, with the basting juices, to medium-high heat with 20g of butter. Add the paprika and the chopped garlic. Simmer until reduced and thickened, 2-3 minutes. Season and remove from the heat.
EAT IT UP!
Dish up the roasted baby potatoes and side with the fresh salad. Crumble over the goat’s cheese. Lay down the juicy pork slices and drizzle over the roasted garlic sauce. Garnish with a sprinkling of the chopped parsley. Well done, Chef!
Baby Potato - 200g
Garlic Cloves - 2
Basting Sauce - 15ml
Pork Fillet - 150g
NOMU Roast Rub - 10ml
Salad Leaves - 20g
Cucumber - 50g
Sun-dried Tomatoes - 25g
Smoked Paprika - 5ml
Chevin Goat’s Cheese - 25g
Fresh Parsley - 3g
ROASTY TOASTY
Preheat the oven to 200°C. Spread the halved baby potatoes on a roasting tray. Coat in oil and season. Roast in the hot oven until crispy, 25-30 minutes (shifting halfway). In the final 10 minutes, add the whole, unpeeled garlic cloves to the tray and return to the oven for the remaining time.
SWEETEN IT UP
In a small bowl, combine the basting sauce with 30ml of sweetener, a drizzle of oil, and seasoning. Set aside.
GOLDEN DELICIOUS
Place a pan (with a lid) over medium-high heat with a drizzle of oil. Pat the pork dry with paper towel. When hot, sear the pork until browned, 3-4 minutes (shifting as it colours). Cover and fry until cooked through, 3-4 minutes. In the final minute, baste with the basting sauce and the NOMU rub. Remove from the pan, reserving the pan juices, and rest for 3-5 minutes before slicing and seasoning.
IT’S A TOSS UP
In a salad bowl, combine the rinsed salad leaves, the diced cucumber, the chopped sun-dried tomatoes, a drizzle of olive oil, and seasoning. Set aside.
CHOP CHOP
When the roast is done, squeeze out the flesh from the roasted garlic cloves and discard the skin. Roughly chop the flesh and set aside.
TIME TO GET SAUCY
Return the pan, with the basting juices, to medium-high heat with 40g of butter. Add the paprika and the chopped garlic. Simmer until reduced and thickened, 2-3 minutes. Season and remove from the heat.
EAT IT UP!
Dish up the roasted baby potatoes and side with the fresh salad. Crumble over the goat’s cheese. Lay down the juicy pork slices and drizzle over the roasted garlic sauce. Garnish with a sprinkling of the chopped parsley. Well done, Chef!
Baby Potato - 400g
Garlic Cloves - 4
Basting Sauce - 30ml
Pork Fillet - 300g
NOMU Roast Rub - 20ml
Salad Leaves - 40g
Cucumber - 100g
Sun-dried Tomatoes - 50g
Smoked Paprika - 10ml
Chevin Goat’s Cheese - 50g
Fresh Parsley - 5g
ROASTY TOASTY
Preheat the oven to 200°C. Spread the halved baby potatoes on a roasting tray. Coat in oil and season. Roast in the hot oven until crispy, 30-35 minutes (shifting halfway). In the final 10 minutes, add the whole, unpeeled garlic cloves to the tray and return to the oven for the remaining time.
SWEETEN IT UP
In a small bowl, combine the basting sauce with 45ml of sweetener, a drizzle of oil, and seasoning. Set aside.
GOLDEN DELICIOUS
Place a pan (with a lid) over medium-high heat with a drizzle of oil. Pat the pork dry with paper towel. When hot, sear the pork until browned, 4-5 minutes (shifting as it colours). Cover and fry until cooked through, 3-4 minutes. In the final minute, baste with the basting sauce and the NOMU rub. Remove from the pan, reserving the pan juices, and rest for 3-5 minutes before slicing and seasoning.
IT’S A TOSS UP
In a salad bowl, combine the rinsed salad leaves, the diced cucumber, the chopped sun-dried tomatoes, a drizzle of olive oil, and seasoning. Set aside.
CHOP CHOP
When the roast is done, squeeze out the flesh from the roasted garlic cloves and discard the skin. Roughly chop the flesh and set aside.
TIME TO GET SAUCY
Return the pan, with the basting juices, to medium-high heat with 60g of butter. Add the paprika and the chopped garlic. Simmer until reduced and thickened, 2-3 minutes. Season and remove from the heat.
EAT IT UP!
Dish up the roasted baby potatoes and side with the fresh salad. Crumble over the goat’s cheese. Lay down the juicy pork slices and drizzle over the roasted garlic sauce. Garnish with a sprinkling of the chopped parsley. Well done, Chef!
Baby Potato - 600g
Garlic Cloves - 6
Basting Sauce - 45ml
Pork Fillet - 450g
NOMU Roast Rub - 30ml
Salad Leaves - 60g
Cucumber - 150g
Sun-dried Tomatoes - 75g
Smoked Paprika - 15ml
Chevin Goat’s Cheese - 75g
Fresh Parsley - 8g
ROASTY TOASTY
Preheat the oven to 200°C. Spread the halved baby potatoes on a roasting tray. Coat in oil and season. Roast in the hot oven until crispy, 30-35 minutes (shifting halfway). In the final 10 minutes, add the whole, unpeeled garlic cloves to the tray and return to the oven for the remaining time.
SWEETEN IT UP
In a small bowl, combine the basting sauce with 60ml of sweetener, a drizzle of oil, and seasoning. Set aside.
GOLDEN DELICIOUS
Place a pan (with a lid) over medium-high heat with a drizzle of oil. Pat the pork dry with paper towel. When hot, sear the pork until browned, 4-5 minutes (shifting as it colours). Cover and fry until cooked through, 3-4 minutes. In the final minute, baste with the basting sauce and the NOMU rub. Remove from the pan, reserving the pan juices, and rest for 3-5 minutes before slicing and seasoning.
IT’S A TOSS UP
In a salad bowl, combine the rinsed salad leaves, the diced cucumber, the chopped sun-dried tomatoes, a drizzle of olive oil, and seasoning. Set aside.
CHOP CHOP
When the roast is done, squeeze out the flesh from the roasted garlic cloves and discard the skin. Roughly chop the flesh and set aside.
TIME TO GET SAUCY
Return the pan, with the basting juices, to medium-high heat with 80g of butter. Add the paprika and the chopped garlic. Simmer until reduced and thickened, 2-3 minutes. Season and remove from the heat.
EAT IT UP!
Dish up the roasted baby potatoes and side with the fresh salad. Crumble over the goat’s cheese. Lay down the juicy pork slices and drizzle over the roasted garlic sauce. Garnish with a sprinkling of the chopped parsley. Well done, Chef!
Baby Potato - 800g
Garlic Cloves - 8
Basting Sauce - 60ml
Pork Fillet - 600g
NOMU Roast Rub - 40ml
Salad Leaves - 80g
Cucumber - 200g
Sun-dried Tomatoes - 100g
Smoked Paprika - 20ml
Chevin Goats Cheese - 1
Fresh Parsley - 10g
Woolies Products in this dish
