Pork Fillet & Green Bean Salad with Rooibos & Honey Vinaigrette

Prep Time


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  • 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


  • 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.


Thinly slice the fillet and serve on a portion of marinated green bean salad.