Roast Pork Tenderloin & Niçoise Salad
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Roast Pork Tenderloin & Niçoise Salad

Roast Pork Tenderloin & Niçoise Salad

with Goat Cheese & Mustard Vinaigrette

Be transported to the colour and flavours of Nice with our French-inspired niçoise salad packed with colour and crunch. Top with tender pork fillet and zingy pickled onions for a memorable salad sensation.


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Preparation Time35 minutes
Cooking Time25 minutes


Serving amount

1 packet

Chat Potatoes

1 sachet

Herb & Mushroom Seasoning

1 packet

Premium Pork Fillet


baby capsicum

½ head

baby cos lettuce

1 packet

green beans


red onion

1 packet

wholegrain mustard

1 packet

kalamata olives

1 packet

marinated goat cheese

(Contains Milk;)

1 packet


Not included in your delivery

olive oil

1 tbs

white wine vinegar

1 tsp



Nutritional Values

Energy (kJ)3033 kJ
Calories725 kcal
Fat34.1 g
of which saturates12.7 g
Carbohydrate40.8 g
of which sugars12.6 g
Dietary Fibre11.2 g
Protein61 g
Sodium1848 mg
The average adult daily energy intake is 8700 kJ


Baking Paper
Baking Tray
Large Frying Pan



• Preheat oven to 240°C/220°C fan-forced. Halve chat potatoes. • Place potatoes on a lined oven tray. Drizzle with olive oil, season with salt and pepper and toss to coat. • Roast until tender, 25-30 minutes. Allow to cool slighly.


• Meanwhile, in a small bowl, combine herb & mushroom seasoning and a drizzle of olive oil. • Heat a drizzle of a olive oil in large frying pan over high heat. Add premium pork fillet to hot pan. Sear pork until browned, 1 minute on all sides. • Transfer to second lined oven tray and spread spice mixture all over. Roast for 12-14 minutes for medium, or until cooked to your liking. • Remove from oven, cover with foil, and rest for 10 minutes.


• While the potato and pork are roasting, thinly slice baby capsicum. • Trim ends of baby cos lettuce and separate leaves. Halve any larger leaves. Trim and halve green beans. Thinly slice red onion (see ingredients). • In a small microwave-safe bowl, combine onion, the white wine vinegar and a good pinch of sugar and salt. • Microwave onion for 30 second bursts, until softened. Set aside to cool.


• Add green beans and a splash of water to a second microwave-safe bowl, then cover with a damp paper towel. • Microwave green beans on high until just tender, 2-4 minutes. • Drain green beans, then return to the bowl and allow to cool slightly.


• In a large bowl, combine wholegrain mustard, the honey, a good drizzle of white wine vinegar and olive oil. Season with salt and pepper.


• Slice pork. • Toss potato, cos lettuce, capsicum, green beans and kalamata olives in bowl of mustard vinaigrette. • Divide salad between bowls. Top with pork and pickled onion. • Crumble over marinated goat cheese and garnish with parsley. Enjoy!