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Zesty Pork Fillet with Lentil Salad
Zesty Pork Fillet with Lentil Salad

If you are what you eat then we want to be this Sassy, Zesty Pork Fillet & Lentil Salad today! Super healthy and still #JustDelicious.

Prep Time: 20 min
Cook Time: 35 min
Serves: 4




Eskort Zesty Citrus Pork Fillet

300 g

butternut, peeled, cut into cubes


red onion, cut into wedges

2 cloves

garlic, whole

80 ml

olive oil




ground black pepper


green lentils or split green peas


bay leaf

60 ml

red wine vinegar

15 ml

Dijon mustard

200 g

baby spinach, stems removed

100 g

pecans, coarsely chopped

100 g



fresh Italian parsley, to garnish


  • Preheat oven to 200°C.

  • Place butternut, onion wedges and garlic on an oven tray, season with salt and pepper and drizzle generously with olive oil, toss to make sure all ingredients are well combined.

  • Spread ingredients out in a single layer then place in the oven to roast until tender and just caramelised (about 20 - 30 minutes).

  • Cook Zesty Citrus Pork Fillet according to package instructions, for this meal, we suggest braaiing your pork fillet.

  • In the meantime, put lentils and bay leaf into a saucepan and cover with water.

  • Bring to a boil and then reduce heat to a simmer, leave to simmer until tender (15 - 20 minutes).

  • Drain lentils and remove bay leaf.

  • Put lentils back into saucepan and season with salt and pepper, mix well and set aside (keep warm).

  • Remove veggies from oven, take garlic out and mash with a fork, set aside.

  • In a large mixing bowl, whisk together 60 ml of olive oil, the red wine vinegar, Dijon mustard, smashed garlic and a pinch of salt and pepper.

  • Add the lentils and spinach to the dressing and toss.

  • Add the vegetables, pecan nuts and raisins and toss them through the salad.

  • Sprinkle with parsley and serve warm with sliced Zesty Citrus Pork Fillet.

Recipe Meal Types: - Roasts - Lunch - Dinner - Braai
The following product can be used with this recipe:
Eskort Zesty Citrus Pork Fillets

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