Balsamic Glazed Pork Fillet

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Balsamic Glazed Pork Fillet

Succulent pork tenderloin roasted to perfection on a bed of onions and peppers. And for this week only, a bottle of Fairview Rosé Quartz wine, 2 glasses, fresh strawberries and Lindt chocolates to share for Valentine's.

Ingredients to serve 2

  • 1 x pork fillets
  • 1 tbsp x Herbes de Provence
  • 1/2 tbsp x garlic powder
  • 1/2 x onion – slice
  • 1/2 x bell pepper – slice
  • 65ml x balsamic vinegar
  • ¼ x cabbage
  • 1 clove x garlic – crush, peel and chop finely
  • 1 tbsp x olive oil (for cabbage sauce – from your pantry)
  • 1/2 tbsp x Dijon mustard
  • 1/2 tsp x caraway seeds
  • olive oil, salt and pepper (from your pantry)

Ingredients to serve 4

  • 2 x pork fillets
  • 2 tbsp x Herbes de Provence
  • 1 tbsp x garlic powder
  • 1 x onion – slice
  • 1 x bell pepper – slice
  • 125ml x balsamic vinegar
  • ½ x cabbage
  • 2 cloves x garlic – crush, peel and chop finely
  • 2 tbsp x olive oil (for cabbage sauce – from your pantry)
  • 2 tbsp x Dijon mustard
  • 1 tsp x caraway seeds
  • olive oil, salt and pepper (from your pantry)


Step 1

Preheat oven to 200⁰C.

Step 2

Pork seasoning: Combine Herbes de Provence, garlic powder, freshly ground salt and pepper. Sprinkle the seasoning on all sides of the pork fillet.

Step 3

Pork fillet: Place a few glugs of olive oil in a large frying pan on medium to high heat. When the oil is hot, sear the pork fillet on all sides until evenly brown. The pork should sizzle when you put it in the pan. If it doesn't, it's not hot enough. Continue to pan fry until the pork is nice and brown all over about 4 or 5 minutes. Remove from stove. Place the sliced onion and bell pepper on a baking tray. Season with salt and pepper. Place the seared pork fillet on top (this prevents the pork from burning). Put the pork in the oven and roast for 20 minutes. Remove the pork from the oven and let it rest for 10-15 minutes. When it’s rested, cut the fillet into thick slices (2cm).

Step 4

Balsamic glaze: In a small saucepan, heat the balsamic vinegar over medium heat. Let it simmer until it has reduced by half. As it cools, it will thicken.

Step 5

Pan-roasted cabbage: In a small mixing bowl, whisk together olive oil, Dijon mustard, garlic, black pepper, salt and caraway seeds. Shred the cabbage – remove the core and roughly slice into thin strips. Place a few knobs of butter in a large pan on medium heat. Add the cabbage and stir fry for 2 to 3 minutes. Then add the mustard mixture and stir fry for 2 to 3 minutes more or until the cabbage is tender.

Step 6

To serve: Divide pork slices between the plates. Drizzle the balsamic glaze over the pork. Serve a portion of cabbage on the side along with a serving of bell pepper and onion.