Don’t limit fruit to breakfast and snacks, Chef! We show you how to make a surprising salad featuring stone fruit, with cucumber rounds, fresh greens, sharp radish, & crumblings of gorgonzola. This brings out the best in the seared pork fillet, spiced with NOMU Provençal Rub. Garnished with peppery fresh basil.
Summer Stone Fruit Salad & Pork Fillet
Summer Stone Fruit Salad & Pork Fillet
with green beans & gorgonzola cheese
Hands on Time: 20 - 40 minutes
Overall Time: 30 - 50 minutes
Ingredients:
- Cucumber
- Fresh Basil
- Gorgonzola Cheese
- Green Beans
- NOMU Provençal Rub
- Pork Fillet
- Radish
- Salad Leaves
- Stone Fruit
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Paper Towel
GO-GO GREEN BEANS
Place a pan (that has a lid) over medium-high heat with a drizzle of oil. When hot, fry the green beans until starting to char, 4-5 minutes (shifting occasionally). Remove from the pan, season, and cover.
SPECIAL SALAD
Place the stone fruit wedges into a salad bowl. Add the cucumber rounds, the shredded leaves, the radish rounds, the charred green beans, a drizzle of olive oil, seasoning, and crumble in the gorgonzola cheese. Set aside.
PERFECT PORK
Return the pan to medium 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). Flip, cover with the lid, and fry until cooked through, 5-6 minutes. During the final 1-2 minutes, baste the pork with the NOMU rub. Remove from the pan and rest for 5 minutes before slicing and seasoning.
DINNER WITH A DIFFERENCE
Plate up the fresh dressed salad and serve the sliced pork alongside. Garnish with the torn basil.
Green Beans - 100g
Stone Fruit - 1
Cucumber - 50g
Salad Leaves - 20g
Radish - 20g
Gorgonzola Cheese - 30g
Pork Fillet - 150g
NOMU Provençal Rub - 5ml
Fresh Basil - 3g
GO-GO GREEN BEANS
Place a pan (that has a lid) over medium-high heat with a drizzle of oil. When hot, fry the green beans until starting to char, 5-6 minutes (shifting occasionally). Remove from the pan, season, and cover.
SPECIAL SALAD
Place the stone fruit wedges into a salad bowl. Add the cucumber rounds, the shredded leaves, the radish rounds, the charred green beans, a drizzle of olive oil, seasoning, and crumble in the gorgonzola cheese. Set aside.
PERFECT PORK
Return the pan to medium 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). Flip, cover with the lid, and fry until cooked through, 5-6 minutes. During the final 1-2 minutes, baste the pork with the NOMU rub. Remove from the pan and rest for 5 minutes before slicing and seasoning.
DINNER WITH A DIFFERENCE
Plate up the fresh dressed salad and serve the sliced pork alongside. Garnish with the torn basil.
Green Beans - 200g
Stone Fruit - 1
Cucumber - 100g
Salad Leaves - 40g
Radish - 40g
Gorgonzola Cheese - 60g
Pork Fillet - 300g
NOMU Provençal Rub - 10ml
Fresh Basil - 5g
GO-GO GREEN BEANS
Place a pan (that has a lid) over medium-high heat with a drizzle of oil. When hot, fry the green beans until starting to char, 5-6 minutes (shifting occasionally). Remove from the pan, season, and cover.
SPECIAL SALAD
Place the stone fruit wedges into a salad bowl. Add the cucumber rounds, the shredded leaves, the radish rounds, the charred green beans, a drizzle of olive oil, seasoning, and crumble in the gorgonzola cheese. Set aside.
PERFECT PORK
Return the pan to medium heat with a drizzle of oil. Pat the pork dry with paper towel. When hot, sear the pork until browned, 5-6 minutes (shifting as it colours). Flip, cover with the lid, and fry until cooked through, 5-6 minutes. During the final 1-2 minutes, baste the pork with the NOMU rub. Remove from the pan and rest for 5 minutes before slicing and seasoning.
DINNER WITH A DIFFERENCE
Plate up the fresh dressed salad and serve the sliced pork alongside. Garnish with the torn basil.
Green Beans - 300g
Stone Fruit - 2
Cucumber - 150g
Salad Leaves - 60g
Radish - 60g
Gorgonzola Cheese - 90g
Pork Fillet - 450g
NOMU Provençal Rub - 15ml
Fresh Basil - 8g
GO-GO GREEN BEANS
Place a pan (that has a lid) over medium-high heat with a drizzle of oil. When hot, fry the green beans until starting to char, 6-7 minutes (shifting occasionally). Remove from the pan, season, and cover.
SPECIAL SALAD
Place the stone fruit wedges into a salad bowl. Add the cucumber rounds, the shredded leaves, the radish rounds, the charred green beans, a drizzle of olive oil, seasoning, and crumble in the gorgonzola cheese. Set aside.
PERFECT PORK
Return the pan to medium heat with a drizzle of oil. Pat the pork dry with paper towel. When hot, sear the pork until browned, 5-6 minutes (shifting as it colours). Flip, cover with the lid, and fry until cooked through, 5-6 minutes. During the final 1-2 minutes, baste the pork with the NOMU rub. Remove from the pan and rest for 5 minutes before slicing and seasoning.
DINNER WITH A DIFFERENCE
Plate up the fresh dressed salad and serve the sliced pork alongside. Garnish with the torn basil.
Green Beans - 400g
Stone Fruit - 2
Cucumber - 200g
Salad Leaves - 80g
Radish - 80g
Gorgonzola Cheese - 120g
Pork Fillet - 600g
NOMU Provençal Rub - 20ml
Fresh Basil - 10g
Woolies Products in this dish
