Pork fillets are a lean option for use in everyday meals, and not to mention wonderfully versatile ! Try your hand at this delicious recipe courtesy of Australian Pork.

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  • 600g pork fillet

  • Oil

  • Salt and pepper to season

  • ½ cup basil pesto paste

  • Salsa Verde

  • 1/3 bunch coriander

  • 12 large  mint leaves

  • 12 large  basil leaves

  • 1 clove garlic

  • 2 tblsp jalapeño peppers

  • 4  spring onions

  • 1 lime, zested and juiced

  • 2 tblsp olive oil

  • Baby basil leaves to serve

  • Salt and pepper to taste


  • 1.

    Pre-heat oven to 180°C.

  • 2.

    Trim pork fillet of any external fat, rub with olive oil and season with salt and pepper. Spread the pesto paste evenly over the pork fillet.

  • 3.

    Place the pork fillet into a baking dish and roast in the pre-heated oven for 15 – 18 minutes until cooked through. Remove and allow to rest for 5 minutes.

  • 4.

    While the pork fillet is roasting, chop all the ingredients for the salsa Verde finely and combine in a small bowl with the olive oil, salt and pepper.

  • 5.

    Slice the pork fillet thickly and serve with salsa Verde. Drizzle with a little extra olive oil, garnish with baby basil leaves and serve with crusty bread and salad.

  • Top Tips::

  • 1.

    Salsa Verde may be stored in the refrigerator for up to 5 days

  • 2.

    Rest under foil for 5-10 minutes.  To aid even cooking, place roast on an elevated rack in the oven or onto halved carrots or potatoes to elevate.

Nutritional information

Nutritional analysis per serving (4 servings)

  • Energy 1076kj
  • Fat Total 97g
  • Saturated Fat 19g
  • Protein 42g
  • Carbohydrate 13g
  • Sugar 2g
  • Sodium 1393mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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