Smokey Pork Fillet & Garden Salad
with Parsley-Almond Crumb & Onion Chutney
- Wheat
- Gluten
- Almond
- Gluten
- Soy
- May contain traces of allergens
- Wheat
- Brazil nut
- Cashew
- Hazelnut
- Macadamia
- Milk
- Peanuts
- Pecan
- Pine nut
- Pistachio
- Sesame
- Walnut
Paprika-spiced pork meets onion chutney in the oven and then unites with a parsley-almond crumb at the dinner table. Teamed with a premium peach salad, this is one fancy fan favourite! *This recipe is under 650kcal per serving and under 40g carbohydrates per serving.*
Ingredients
1 packet
Panko Breadcrumbs
(Contains: Wheat, Gluten; May be present: Gluten, Soy.)
1
Garlic
1 packet
Mixed Salad Leaves
1 packet
Mustard Cider Dressing
1 packet
Onion Chutney
1 sachet
Paprika Spice Blend
(May be present: Gluten, Soy, Wheat.)
1 packet
Parsley
1 packet
Pea Pods
1
Peach
390 g
Premium Pork Fillet
1 packet
Roasted Almonds
(Contains: Almond; May be present: Soy, Brazil nut, Cashew, Hazelnut, Macadamia, Milk, Peanuts, Pecan, Pine nut, Pistachio, Sesame, Walnut.)
1 packet
Snacking Tomatoes
Cooking Steps
• Preheat oven to 220°C/200°C fan-forced. • In a small bowl, combine Aussie spice blend and a drizzle of olive oil. • In a large frying pan, heat a drizzle of olive oil over high heat. • Season premium pork fillet all over and add to hot pan. Sear until browned, 1 minute on all sides.
• Transfer seared pork to a 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, evenly top pork with onion chutney, cover with foil and rest for 10 minutes.
TIP: Pork can be served slightly blushing pink in the centre.
• Meanwhile, finely chop garlic. • Roughly chop parsley. • Halve snacking tomatoes. • Trim and halve pea pods lengthways. • Thinly slice apple/pear into wedges. • Roughly chop roasted almonds (see ingredients).
• Wipe out frying pan and return to medium-high heat with a good drizzle of olive oil. • Cook panko breadcrumbs (see ingredients), stirring, until golden brown, 3 minutes. • Add garlic and cook until fragrant, 1-2 minutes. Transfer to a bowl, then add almonds and parsley. Toss to combine. Season to taste.
• In a large bowl, combine mixed salad leaves, apple/pear, snacking tomatoes, pea pods and mustard cider dressing. Season with salt and pepper.
• Slice pork. • Divide garden salad between plates. • Top with smokey pork fillet (plus any resting juices). Spoon over parsley-almond crumb to serve. Enjoy!
Customer reviews
Review summary
Updated on Feb 2026- Flavour: The dish was flavoursome, with tender and delicious pork. Some found the salad bitter, while others enjoyed the dressing.
- Suggestions: Try adding warmed caramelised stone fruit and blue cheese to the salad for extra depth and flavour.
- Texture: The panko breadcrumb mix added a delightful crunch to the dish.
