Biltong@ZA and Meat@ZA – Balsamic Pork Fillet with Swiss Chard - South African biltong and fresh meat at its best!
Balsamic Roasted Pork Fillet with Swiss Chard

"The meat turned out so tender and the chilli gives that extra little bite, combined with garlic and ginger, I would say this is my favourite flavour combination so far. "
- Anina (

Biltong@ZA Test Drive Comments:
After a stressful day this recipe is perfect! Get out your frustrations when using the pestle and mortar; and have a delicious, tender pork fillet done in 30 minutes. Pork fillet often gets passed by in favour of beef fillet, but it's just as tender - so it's definitely worth a try. Make sure to save the pan juices (balsamic reduction) to use as a sauce when serving.

Serves: 4
  1. Preheat the oven to 230 degrees Celsius.

  2. In a pestle and mortar, ground the garlic, chilli, ginger, salt and pepper to a paste. Add the balsamic vinegar and oil, mix through.

  3. Rub and cover the fillets with this marinade and refrigerate for about 15 minutes.

  4. Transfer the fillets on to a roasted tray, and roast in the oven for 15 – 20 minutes on 180 degrees.

  5. Remove from oven, and leave the meat to rest for a while.

  6. Rinse the chard, transfer to a saucepan and heat it up until it is slightly wilted.

  7. Slice the meat, and serve on Swiss chard with a balsamic reduction.

Balsamic Roasted Pork Fillet with Swiss Chard

Beef and Tomato StewRecipe and images from Used with permission

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