eCook Meal
Summer Stone Fruit Salad & Pork Fillet
with green beans & gorgonzola cheese
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.
Serving guide
Choose your portion size.
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.
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.
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.
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.
Budget
What this meal costs at Woolies.
Estimated Woolies cost
R230.62
for 4 servings · R57.66 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 Beans needs 400 gGreen Beans in Brine 410 g 410 g at R26.99 · 98% of packR26.33
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Radish needs 80 gRadish 150 g 150 g at R21.99 · 53% of packR11.73
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Fresh Basil needs 10 gSouth African Feta Cheese with Sun-Dried Tomato & Basil 400 g 400 g at R74.99 · 3% of packR1.87
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Salad Leaves needs 80 gWhole Spinach 350 g 350 g at R19.99 · 23% of packR4.57
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Stone Fruit needs 2Loxtonia Non-Alcoholic Stone Fruit Flavoured Apple Cider 4 x 340 ml R129.99 · whole pack (size can't be divided)R129.99
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Cucumber needs 200 gMini Cucumbers 350 g 350 g at R29.99 · 57% of packR17.14
Not in the Woolies basket — source these elsewhere:
- NOMU Provençal Rub
- Gorgonzola Cheese
Shopping
Matching Woolies ingredients.
Woolies Products in this dish
Frequently Asked Questions
What is the preparation time for Summer Stone Fruit Salad & Pork Fillet?
The preparation time for Summer Stone Fruit Salad & Pork Fillet with green beans & gorgonzola cheese is between 20 and 40 minutes.
What is the total time required to make Summer Stone Fruit Salad & Pork Fillet with green beans & gorgonzola cheese?
The total time required to make Summer Stone Fruit Salad & Pork Fillet with green beans & gorgonzola cheese is between 30 and 50 minutes.
How many servings does Summer Stone Fruit Salad & Pork Fillet provide?
4 servings
What are the main ingredients in Summer Stone Fruit Salad & Pork Fillet?
Cucumber, Fresh Basil, Gorgonzola Cheese, Green Beans, NOMU Provençal Rub, Pork Fillet, Radish, Salad Leaves, Stone Fruit
What is the nutritional information of Summer Stone Fruit Salad & Pork Fillet?
Calories: 393, Carbs: 21 grams, Fat: grams, Protein: 44 grams, Sugar: 14 grams, Salt: 535.8 grams
How do I prepare Summer Stone Fruit Salad & Pork Fillet?
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. 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.
What should be prepared from my kitchen to make Summer Stone Fruit Salad & Pork Fillet?
Cucumber, Fresh Basil, Gorgonzola Cheese, Green Beans, NOMU Provençal Rub, Pork Fillet, Radish, Salad Leaves, Stone Fruit
How many calories does Summer Stone Fruit Salad & Pork Fillet have?
393 calories
How much fat content does Summer Stone Fruit Salad & Pork Fillet have?
grams