Pork Fillet Salad With Vinaigrette

Pork Fillet salad with vinaigrette




  • 1tsp Salt
  • ½tsp Pepper
  • 2tbs Olive Oil
  • 1tbs Worcestershire Sause


  • ¼ cup Red wine vinegar
  • 1tbs Olive Oil
  • 1tsp Honey
  • 1tbs Dijon Mustard
  • 1tsp Salt
  • ½tsp Pepper


  • 2 cup Salad leaves
  • 1 Pear (Sliced)
  • 1 Shallot (Diced)
  • ¼cup Dried Cranberries
  • A handful of Crushed
  • Pecan nuts
  • ¼ Wheel Plain Feta Cheese


Marinade your Pork Fillet using salt, pepper and olive oil.

Place a pan on high heat, as soon as the pan is warm you can place the fillet in the pan – fry 5 minutes per side.

Turn the heat down (medium heat), add Worcestershire sauce and fry another 2 minutes per side.

Take the fillet out of the pan and fold it in aluminium foil.

Set aside to rest, allowing juices to redistribute.

Mix all the vinaigrette ingredients together.

If some of the ingredients struggle to dissolve you can place the mixture into a microwave for 20 seconds and mix again (If the vinaigrette is too sour for your taste add Mustard and Honey until you’ve reached your perfect combination).

Take the fillet out of the foil and slice.

Start assembling your salad:

Leaves, Pear, Shallot (can be replaced with onion), Dried Cranberries, Pecan nuts, Fillet, Feta & Vinaigrette