With a zing of chimichurri dressing and a soft blend of North African spices, this hearty butter-basted-pork roast excelles alongside crispy julienned carrots and chickpeas. On a bed of nutty quinoa, green beans, soft feta, and tangy dried cranberries. Oh, just stop!
Roast Chimichurri Pork Fillet
Roast Chimichurri Pork Fillet
with crispy carrot, chickpeas & feta
Hands on Time: 30 - 45 minutes
Overall Time: 40 - 55 minutes
Ingredients:
- Chickpeas
- Danish-style Feta
- Dried Cranberries
- Green Beans
- Green Leaves
- Julienne Carrot
- NOMU Moroccan Rub
- Pesto Princess Chimichurri
- Pork Fillet
- Red Quinoa
- Sunflower Seeds
- Vegetable Stock
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Paper Towel
- Butter (optional)
- Tinfoil
THE ROAST
Preheat the oven to 180°C. Place the drained chickpeas and julienne carrot on a roasting tray. Coat in oil, ½ the Moroccan Rub, and seasoning. Spread out evenly and roast in the hot oven for 15-20 minutes until crispy.
RUBY QUINOA
Place quinoa in a pot over a medium-high heat with the stock, and stir through 400ml of water. Bring to a simmer, uncovered. Cook for 12-15 minutes until it's tails have popped out, adding more water if required. On completion, drain if necessary and return to the pot. Cover with a lid and allow to stand off the heat for at least 5 minutes.
MIX, TOAST & BLANCHE
Place the chimichurri in a small bowl, gradually mix with oil in 5ml increments until drizzling consistency. Set aside for serving. Place a nonstick pan over a medium heat. When hot, toast the sunflower seeds for 2-4 minutes until lightly browned, shifting occasionally. Remove from the pan on completion and set aside to cool. Return the pan to a medium-high heat with a drizzle of oil and a splash of water. Once bubbling, simmer the sliced green beans for 2-3 minutes until cooked al dente. Transfer to a salad bowl, season and set aside.
ELEGANT SPICES
Return the pan to a medium-high heat. Pat the pork dry with some paper towel, coat in oil, and season. When the pan is hot, sear the pork for 5-7 minutes, shifting as it colours, until browned but not cooked through. During the final minute, baste with a knob of butter and the remaining Moroccan Rub. Place in a piece of tinfoil and pour in any juices from the pan. Close up tightly and roast in the oven for 3-4 minutes until cooked through to your preference. Remove from the oven on completion and allow to rest inside the tinfoil for 5 minutes.
ALMOST THERE...
Add the quinoa and ¾ of the chopped cranberries to the green bean bowl with 1 tsp of the chimichurri, a drizzle of olive oil and toss to combine. Season to taste. Toss the rinsed green leaves with some olive oil and seasoning. Slice the pork, reserving the juices for serving.
DISH UP & CHIMI
Dish up the quinoa salad, top with roasted chickpea, carrot and pork fillet slices. Pour over the pan juices and side with the dressed leaves. Crumble over the drained feta and drizzle with the remaining chimichurri dressing. Garnish with the toasted seeds and remaining cranberries.
Chickpeas - 60g
Julienne Carrot - 75g
NOMU Moroccan Rub - 10ml
Red Quinoa - 75ml
Vegetable Stock - 5ml
Pesto Princess Chimichurri - 15ml
Sunflower Seeds - 10g
Green Beans - 100g
Pork Fillet - 150g
Dried Cranberries - 15g
Green Leaves - 20g
Danish-style Feta - 40g
THE ROAST
Preheat the oven to 180°C. Place the drained chickpeas and julienne carrot on a roasting tray. Coat in oil, ½ the Moroccan Rub, and seasoning. Spread out evenly and roast in the hot oven for 15-20 minutes until crispy.
RUBY QUINOA
Place quinoa in a pot over a medium-high heat with the stock, and stir through 400ml of water. Bring to a simmer, uncovered. Cook for 12-15 minutes until it's tails have popped out, adding more water if required. On completion, drain if necessary and return to the pot. Cover with a lid and allow to stand off the heat for at least 5 minutes.
MIX, TOAST & BLANCHE
Place the chimichurri in a small bowl and gradually mix with oil in 5ml increments until drizzling consistency. Set aside for serving. Place a nonstick pan over a medium heat. When hot, toast the sunflower seeds for 2-4 minutes until lightly browned, shifting occasionally. Remove from the pan on completion and set aside to cool. Return the pan to a medium-high heat with a drizzle of oil and a splash of water. Once bubbling, simmer the sliced green beans for 3-4 minutes until cooked al dente. Transfer to a salad bowl, season and set aside.
ELEGANT SPICES
Return the pan to a medium-high heat. Pat the pork dry with some paper towel, coat in oil, and season. When the pan is hot, sear the pork for 5-7 minutes, shifting as it colours, until browned but not cooked through. During the final minute, baste with a knob of butter and the remaining Moroccan Rub. Place in a piece of tinfoil and pour in any juices from the pan. Close up tightly and roast in the oven for 4-5 minutes until cooked through to your preference. Remove from the oven on completion and allow to rest inside the tinfoil for 5 minutes.
ALMOST THERE...
Add the quinoa and ¾ of the chopped cranberries to the green bean bowl with 2 tsp of the chimichurri, a drizzle of olive oil and toss to combine. Season to taste. Toss the rinsed green leaves with some olive oil and seasoning. Slice the pork, reserving the juices for serving.
DISH UP & CHIMI
Dish up the quinoa salad, top with roasted chickpea, carrot and pork fillet slices. Pour over the pan juices and side with the dressed leaves. Crumble over the drained feta and drizzle with the remaining chimichurri dressing. Garnish with the toasted seeds and remaining cranberries.
Chickpeas - 120g
Julienne Carrot - 150g
NOMU Moroccan Rub - 20ml
Red Quinoa - 150ml
Vegetable Stock - 10ml
Pesto Princess Chimichurri - 30ml
Sunflower Seeds - 20g
Green Beans - 200g
Pork Fillet - 300g
Dried Cranberries - 30g
Green Leaves - 40g
Danish-style Feta - 80g
THE ROAST
Preheat the oven to 180°C. Place the drained chickpeas and julienne carrot on a roasting tray. Coat in oil, ½ the Moroccan Rub, and seasoning. Spread out evenly and roast in the hot oven for 20-25 minutes until crispy.
RUBY QUINOA
Place quinoa in a pot over a medium-high heat with the stock, and stir through 600ml of water. Bring to a simmer, uncovered. Cook for 12-15 minutes until it's tails have popped out, adding more water if required. On completion, drain if necessary and return to the pot. Cover with a lid and allow to stand off the heat for at least 5 minutes.
MIX, TOAST & BLANCHE
Place the chimichurri in a small bowl and gradually mix with oil in 5ml increments until drizzling consistency. Set aside for serving. Place a nonstick pan over a medium heat. When hot, toast the sunflower seeds for 2-4 minutes until lightly browned, shifting occasionally. Remove from the pan on completion and set aside to cool. Return the pan to a medium-high heat with a drizzle of oil and a splash of water. Once bubbling, simmer the sliced green beans for 3-4 minutes until cooked al dente. Transfer to a salad bowl, season and set aside.
ELEGANT SPICES
Return the pan to a medium-high heat. Pat the pork dry with some paper towel, coat in oil, and season. When the pan is hot, sear the pork for 5-7 minutes, shifting as it colours, until browned but not cooked through. During the final minute, baste with a knob of butter and the remaining Moroccan Rub. Place in a piece of tinfoil and pour in any juices from the pan. Close up tightly and roast in the oven for 6-7 minutes until cooked through to your preference. Remove from the oven on completion and allow to rest inside the tinfoil for 5 minutes.
ALMOST THERE...
Add the quinoa and ¾ of the chopped cranberries to the green bean bowl with 1 tbsp of the chimichurri, a drizzle of olive oil and toss to combine. Season to taste. Toss the rinsed green leaves with some olive oil and seasoning. Slice the pork, reserving the juices for serving.
DISH UP & CHIMI
Dish up the quinoa salad, top with roasted chickpea, carrot and pork fillet slices. Pour over the pan juices and side with the dressed leaves. Crumble over the drained feta and drizzle with the remaining chimichurri dressing. Garnish with the toasted seeds and remaining cranberries.
Chickpeas - 180g
Julienne Carrot - 225g
NOMU Moroccan Rub - 30ml
Red Quinoa - 225ml
Vegetable Stock - 15ml
Pesto Princess Chimichurri - 45ml
Sunflower Seeds - 30g
Green Beans - 300g
Pork Fillet - 450g
Dried Cranberries - 45g
Green Leaves - 60g
Danish-style Feta - 120g
THE ROAST
Preheat the oven to 180°C. Place the drained chickpeas and julienne carrot on a roasting tray. Coat in oil, ½ the Moroccan Rub, and seasoning. Spread out evenly and roast in the hot oven for 20-25 minutes until crispy.
RUBY QUINOA
Place quinoa in a pot over a medium-high heat with the stock, and stir through 800ml of water. Bring to a simmer, uncovered. Cook for 12-15 minutes until it's tails have popped out, adding more water if required. On completion, drain if necessary and return to the pot. Cover with a lid and allow to stand off the heat for at least 5 minutes.
MIX, TOAST & BLANCHE
Place the chimichurri in a small bowl and gradually mix with oil in 5ml increments until drizzling consistency. Set aside for serving. Place a nonstick pan over a medium heat. When hot, toast the sunflower seeds for 2-4 minutes until lightly browned, shifting occasionally. Remove from the pan on completion and set aside to cool. Return the pan to a medium-high heat with a drizzle of oil and a splash of water. Once bubbling, simmer the sliced green beans for 4-5 minutes until cooked al dente. Transfer to a salad bowl, season and set aside.
ELEGANT SPICES
Return the pan to a medium-high heat. Pat the pork dry with some paper towel, coat in oil, and season. When the pan is hot, sear the pork for 5-7 minutes, shifting as it colours, until browned but not cooked through. During the final minute, baste with a knob of butter and the remaining Moroccan Rub. Place in a piece of tinfoil and pour in any juices from the pan. Close up tightly and roast in the oven for 7-8 minutes until cooked through to your preference. Remove from the oven on completion and allow to rest inside the tinfoil for 5 minutes.
ALMOST THERE...
Add the quinoa and ¾ of the chopped cranberries to the green bean bowl with 1 tbsp of the chimichurri, a drizzle of olive oil and toss to combine. Season to taste. Toss the rinsed green leaves with some olive oil and seasoning. Slice the pork, reserving the juices for serving.
DISH UP & CHIMI
Dish up the quinoa salad, top with roasted chickpea, carrot and pork fillet slices. Pour over the pan juices and side with the dressed leaves. Crumble over the drained feta and drizzle with the remaining chimichurri dressing. Garnish with the toasted seeds and remaining cranberries.
Chickpeas - 240g
Julienne Carrot - 300g
NOMU Moroccan Rub - 40ml
Red Quinoa - 300ml
Vegetable Stock - 20ml
Pesto Princess Chimichurri - 60ml
Sunflower Seeds - 40g
Green Beans - 400g
Pork Fillet - 600g
Dried Cranberries - 60g
Green Leaves - 80g
Danish-style Feta - 160g
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