Food & Wine

Zesty pork fillet with lentil salad

Zesty pork fillet with lentil salad

Having guests over for dinner? Impress them with this zesty dish.

Prep Time: 20 min
Cook Time: 35 min
Serves: 4


* 1 Eskort Zesty Citrus Pork Fillet

* 300g butternut, peeled, cut into cubes

* 1 red onion, cut into wedges

* 2 cloves garlic, whole

* 80ml olive oil

* salt

* ground black pepper

*500g green lentils or split green peas

* 1 bay leaf

* 60ml red wine vinegar

* 15ml Dijon mustard

* 200g baby spinach, stems removed

* 100g pecans, coarsely chopped

* 100g sultanas

* fresh Italian parsley, to garnish


  • Preheat oven to 200°C.
  • Place butternut, onion wedges and garlic on an oven tray, season with salt and pepper and drizzle generously with olive oil, toss to make sure all ingredients are well combined.
  • Spread ingredients out in a single layer then place in the oven to roast until tender and just caramelised (about 20 – 30 minutes).
  • Cook Zesty Citrus Pork Fillet according to package instructions. For this meal, we suggest braaiing your pork fillet.
  • In the meantime, put lentils and bay leaf into a saucepan and cover with water.
  • Bring to a boil and then reduce heat to a simmer, leave to simmer until tender (15 – 20 minutes).
  • Drain lentils and remove bay leaf.
  • Put lentils back into saucepan and season with salt and pepper, mix well and set aside (keep warm).
  • Remove veggies from oven, take garlic out and mash with a fork, set aside.
  • In a large mixing bowl, whisk together 60 ml of olive oil, the red wine vinegar, Dijon mustard, smashed garlic and a pinch of salt and pepper.
  • Add the lentils and spinach to the dressing and toss.
  • Add the vegetables, pecan nuts and raisins and toss them through the salad.
  • Sprinkle with parsley and serve warm with sliced Zesty Citrus Pork Fillet.




is a national brand of premium free magazines available in centres across the country.

Click here

to see other Get It magazines in the network.