Pork fillets are a great lean alternative alternative to the traditional indulgent Sunday roast!  Try your hand at this delicious recipe courtesy of Australian Pork.

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  • 1 x 600g pork fillet

  • Olive oil

  • Salt and pepper

  • Caprese Salad

  • 4 ripe Roma tomatoes, sliced

  • 4  fresh Mozzarella balls, thickly sliced

  • Olive oil

  • Salt and pepper

  • Fresh basil leaves

  • Balsamic glaze


  • 1.

    Trim pork fillet of any external fat, rub well with olive oil and season with salt and pepper.

  • 2.

    Heat a BBQ, griddle pan or frying pan over a medium heat for 2 – 3 minutes.

  • 3.

    BBQ or pan-fry the pork fillet for 6 - 7 minutes on each side, turning frequently to brown on all sides.  Remove and allow the fillet to rest for 5 minutes in a warm place.

  • 4.

    To prepare the salad, simply slice tomatoes and mozzarella balls, drizzle with olive oil, season with salt and pepper and garnish with basil leaves.

  • 5.

    Slice the pork fillet diagonally into thick slices and serve with caprese salad finishing with a little balsamic glaze.

  • Top Tips::

  • 1.

    Fresh Mozzarella and Boconcini is the same thing. Buffalo Mozzarella or goat fetta can also be used in this salad.

  • 2.

    Try using spray oil on your pre-heated pan, BBQ or grill – it adds flavour while using less oil.

Nutritional information

Nutritional analysis per serving (3 servings)

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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