Sizzling pork fillet, vibrant roast veg, splashes of chimichurri, and a crisp salad with shavings of Italian-style hard cheese. Put on your Sunday best, relax, and indulge in this nostalgic gem.
SUNDAY PORK ROAST
SUNDAY PORK ROAST
with roast butternut and carrot wedges & chimichurri
Hands on Time: 15 - 25 minutes
Overall Time: 40 - 50 minutes
Ingredients:
- Butternut Chunks
- Carrots
- Green Leaves
- Italian-style Hard Cheese
- Pesto Princess Chimichurri
- Pork Fillet
- Pumpkin Seeds
- Radish
From your kitchen:
- Salt & Pepper
- Paper Towel
- Tinfoil
- Water
- Oil (cooking, olive or coconut)
BEFORE YOU GET GOING
Read through the whole recipe. Remember, the prep instructions are now displayed in the ingredient list, directly under the item they apply to. So, you have the option to do all your prep at once before you start cooking, or bit by bit as you go through the recipe!
ROAST THE VEG
Preheat the oven to 200°C. Spread out the butternut pieces and carrot wedges on a roasting tray. Coat in oil and seasoning. Roast in the hot oven for 30-35 minutes until cooked through and starting to crisp, shifting halfway.
TOASTY PUMPKIN SEEDS
Place a pan (large enough for the pork fillet) over a medium heat. When hot, toast the pumpkin seeds for 3-5 minutes until they begin to pop and turn brown. Remove from the pan on completion and set aside to cool.
JUICY PORK
When the veggies are about halfway, 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 3-4 minutes in total, shifting and turning as it colours. On completion, it should be browned all over but not cooked through. Remove from the pan and wrap in tinfoil. Place in the oven and roast for 7-9 minutes until cooked through. Remove from the oven and allow it to rest inside the tinfoil for 5 minutes before thinly slicing.
SALAD & SAUCE
Place the rinsed green leaves, sliced radish, and Italian-style cheese shavings in a bowl. Toss together with a drizzle of olive oil and season to taste. Loosen the chimichurri with 5ml of olive oil.
PILE UP A PLATE!
Dish up the roast butternut and carrot wedges, and sliced pork fillet, and serve alongside the fresh garden salad. Scatter over the pumpkin seeds and serve with the chimichurri on the side. Nice work, Chef!
Carrots - 120g
Butternut Chunks - 250g
Pumpkin Seeds - 10g
Pork Fillet - 150g
Green Leaves - 20g
Italian Style Hard Cheese - 20g
Radish - 20g
Pesto Princess Chimichurri - 15ml
BEFORE YOU GET GOING
Read through the whole recipe. Remember, the prep instructions are now displayed in the ingredient list, directly under the item they apply to. So, you have the option to do all your prep at once before you start cooking, or bit by bit as you go through the recipe!
ROAST THE VEG
Preheat the oven to 200°C. Spread out the butternut pieces and carrot wedges on a roasting tray. Coat in oil and seasoning. Roast in the hot oven for 30-35 minutes until cooked through and starting to crisp, shifting halfway.
TOASTY PUMPKIN SEEDS
Place a pan (large enough for the pork fillet) over a medium heat. When hot, toast the pumpkin seeds for 3-5 minutes until they begin to pop and turn brown. Remove from the pan on completion and set aside to cool.
JUICY PORK
When the veggies are about halfway, 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 4-6 minutes in total, shifting and turning as it colours. On completion, it should be browned all over but not cooked through. Remove from the pan and wrap in tinfoil. Place in the oven and roast for 7-9 minutes until cooked through. Remove from the oven and allow it to rest inside the tinfoil for 5 minutes before thinly slicing.
SALAD & SAUCE
Place the rinsed green leaves, sliced radish, and Italian-style cheese shavings in a bowl. Toss together with a drizzle of olive oil and season to taste. Loosen the chimichurri with 10ml of olive oil.
PILE UP A PLATE!
Dish up the roast butternut and carrot wedges, and sliced pork fillet, and serve alongside the fresh garden salad. Scatter over the pumpkin seeds and serve with the chimichurri on the side. Nice work, Chef!
Carrots - 240g
Butternut Chunks - 500g
Pumpkin Seeds - 20g
Pork Fillet - 300g
Green Leaves - 40g
Italian Style Hard Cheese - 40g
Radish - 40g
Pesto Princess Chimichurri - 30ml
BEFORE YOU GET GOING
Read through the whole recipe. Remember, the prep instructions are now displayed in the ingredient list, directly under the item they apply to. So, you have the option to do all your prep at once before you start cooking, or bit by bit as you go through the recipe!
ROAST THE VEG
Preheat the oven to 200°C. Spread out the butternut pieces and carrot wedges on a roasting tray. Coat in oil and seasoning. Roast in the hot oven for 30-35 minutes until cooked through and starting to crisp, shifting halfway.
TOASTY PUMPKIN SEEDS
Place a pan (large enough for the pork fillet) over a medium heat. When hot, toast the pumpkin seeds for 3-5 minutes until they begin to pop and turn brown. Remove from the pan on completion and set aside to cool.
JUICY PORK
When the veggies are about halfway, 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 4-6 minutes in total, shifting and turning as it colours. On completion, it should be browned all over but not cooked through. Remove from the pan and wrap in tinfoil. Place in the oven and roast for 7-9 minutes until cooked through. Remove from the oven and allow it to rest inside the tinfoil for 5 minutes before thinly slicing.
SALAD & SAUCE
Place the rinsed green leaves, sliced radish, and Italian-style cheese shavings in a bowl. Toss together with a drizzle of olive oil and season to taste. Loosen the chimichurri with 10ml of olive oil.
PILE UP A PLATE!
Dish up the roast butternut and carrot wedges, and sliced pork fillet, and serve alongside the fresh garden salad. Scatter over the pumpkin seeds and serve with the chimichurri on the side. Nice work, Chef!
Carrots - 240g
Butternut Chunks - 500g
Pumpkin Seeds - 20g
Pork Fillet - 300g
Green Leaves - 40g
Italian Style Hard Cheese - 40g
Radish - 40g
Pesto Princess Chimichurri - 30ml
BEFORE YOU GET GOING
Read through the whole recipe. Remember, the prep instructions are now displayed in the ingredient list, directly under the item they apply to. So, you have the option to do all your prep at once before you start cooking, or bit by bit as you go through the recipe!
ROAST THE VEG
Preheat the oven to 200°C. Spread out the butternut pieces and carrot wedges on a roasting tray. Coat in oil and seasoning. Roast in the hot oven for 35-40 minutes until cooked through and starting to crisp, shifting halfway.
TOASTY PUMPKIN SEEDS
Place a pan (large enough for the pork fillets) over a medium heat. When hot, toast the pumpkin seeds for 3-5 minutes until they begin to pop and turn brown. Remove from the pan on completion and set aside to cool.
JUICY PORK
When the veggies are about halfway, 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 in total, shifting and turning as it colours. On completion, it should be browned all over but not cooked through. Remove from the pan and wrap in tinfoil. Place in the oven and roast for 9-10 minutes until cooked through. Remove from the oven and allow it to rest inside the tinfoil for 5 minutes before thinly slicing.
SALAD & SAUCE
Place the rinsed green leaves, sliced radish, and Italian-style cheese shavings in a bowl. Toss together with a drizzle of olive oil and season to taste. Loosen the chimichurri with 15ml of olive oil.
PILE UP A PLATE!
Dish up the roast butternut and carrot wedges, and sliced pork fillet, and serve alongside the fresh garden salad. Scatter over the pumpkin seeds and serve with the chimichurri on the side. Nice work, Chef!
Carrots - 480g
Butternut Chunks - 1000g
Pumpkin Seeds - 40g
Pork Fillet - 600g
Green Leaves - 80g
Italian Style Hard Cheese - 80g
Radish - 80g
Pesto Princess Chimichurri - 60ml
Woolies Products in this dish
