Biltong@ZA and Meat@ZA – Balsamic Pork Fillet with Swiss Chard - South African biltong and fresh meat at its best!
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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 (www.aninas-recipes.com)

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
Directions:
  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 Aninas-Recipes.com. Used with permission

Ingredients:
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