Sage & Garlic Pork Fillet with Hazelnut Vinaigrette

Sage & Garlic Pork Fillet with Hazelnut Vinaigrette

Ready in 35 minutes Serves 2
This dish most recently appeared in My Gourmet (4 Nights For 2) on Sunday, April 19, 2020.



  • 400g kumara, cut into 1cm thick rounds
  • 200g baby carrots


  • 15g chopped hazelnuts
  • 2 tsp balsamic vinegar
  • 1 tsp mustard
  • 2 Tbsp olive oil


  • 300g pork fillet, sliced 1cm
  • 2 cloves garlic, minced
  • 1 pear, cut into wedges
  • 1 bunch sage, leaves picked


  1. Preheat oven to 220°C. Prep & cook vegetables. Toss kumara and carrots on a lined oven tray with a drizzle of oil. Season with salt and pepper and roast in oven for about 25 minutes, until tender and golden.
  2. Make vinaigrette. Heat a dry fry-pan on medium heat. Toast hazelnuts, stirring often, for 1-2 minutes, until golden and fragrant. Transfer to a bowl and reserve pan. Add remaining vinaigrette ingredients to bowl with hazelnuts, whisk and season to taste with salt and pepper. Set aside for serving.
  3. Prep pork. Pat pork dry and slice 1cm. Season, coat in garlic and a drizzle of olive oil.
  4. Prep & cook pear. Heat a drizzle of oil in reserved pan on medium-high heat. Cook pear for 1-2 minutes on each side, until golden. Transfer to tray with vegetables and return to oven to cook for remaining vegetable cook time. Keep pan on heat.
  5. Cook pork. Keep pan on medium-high heat with a little more oil and a knob of butter. Cook pork for 2-3 minutes each side, until just cooked through. Add sage to pan for final 1 minute of cook time to crisp and flavour pork. Rest pork, covered. Set sage aside, uncovered.
  6. Serve vegetables, pork and pear with vinaigrette and a few sage leaves.

Nutritional Information

Energy 3009 kj
719 kcal
Protein 35.1g
Carbohydrate 51.3g
Fat 40.1g