Thinly slice the fillet and serve on a portion of marinated green bean salad.
Pork Fillet & Green Bean Salad with Rooibos & Honey Vinaigrette
Ingredients
- Pork Fillet
- 1 Eskort Fresh Pork Fillet
- 45ml (3 tbsp) olive oil
- Salt and pepper, to taste
- Green Bean Salad
- 200g fresh thin green beans
- 100g fresh green peas
- 250ml (1 cup) cucumber, thinly sliced
- 1 red onion, thinly sliced
- Rooibos & Honey Vinaigrette
- 60ml (¼ cup) olive oil
- 60ml (¼ cup) sherry vinegar
- 60ml (¼ cup) rooibos tea
- 30ml (2 tbsp) honey
- Salt and pepper, to taste
- Allergens
- This recipe contains no common allergens
Method
- Pork Fillet
- Drizzle the pork fillet with olive oil and season with salt and pepper.
- In a hot pan over high heat, fry for 5 minutes on each side until browned.
- Remove from the heat and allow the fillet to rest in the pan for 10 minutes.
- Rooibos & Honey Vinaigrette
- Add olive oil, sherry vinegar, rooibos tea, honey, salt and pepper to a blender and blend until smooth.
- Green Bean Salad
- In a large bowl, add the beans, peas, cucumber and red onion.
- Add the rooibos & honey dressing and mix thoroughly, allowing the salad to marinate while the fillet rests.
- Tips:
- Resting the fillet for 10 to 20 minutes allows it to reabsorb its juices, resulting in a tender, juicy fillet.
- Serve the fillet warm, at room temperature or cold, according to your preference.
Serve
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