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Pork with garlic kale
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Prep Time:
15 minutes
Cook Time:
20 minutes
Total Time:
35 minutes
Wilted kale with sweet raisins, salty feta, and pork - a match made in culinary heaven.
Ingredients:
  • 40.00 ml seedless raisins
  • 30.00 ml balsamic vinegar, plus extra, to serve
  • 100g (about 1/2 large bunch) kale, trimmed
  • 18.20 gm extra virgin olive oil
  • 40g creamy feta, crumbled
  • 2 x 250g pork fillets
  • 1 fennel bulb, trimmed, thinly sliced
  • 1/2 small red cabbage, trimmed, shredded
  • 1 large green apple, cut into thin matchsticks
Instructions:
  • Preheat the oven to 200C/180C fan forced. Mix raisins with 2 tsp of balsamic in a bowl and allow the flavors to develop.
  • Shred one-third of the kale and tear the remaining. Heat half the oil in a non-stick frying pan over medium heat. Add the garlic and cook, stirring, for 30 seconds. Add the shredded kale and cook until just wilted. Transfer to a bowl and cool. Stir in the feta and raisin mixture. Enjoy!
  • Make a lengthwise cut in the center of the pork fillet, ensuring not to cut all the way through. Lay it flat and spread the kale mixture in the center. Fold the pork over to cover the filling and secure with kitchen string.
  • Preheat a non-stick frying pan over high heat and lightly spray with oil. Sear pork for 1-2 minutes on each side until nicely browned. Transfer the pork to a baking tray and roast for 10-12 minutes until fully cooked. Remove from the oven and let it rest for 5 minutes, then slice the pork into thick pieces, saving any delicious pan juices. Serve and enjoy!
  • In a bowl, combine the rest of the kale with the remaining oil. Massage gently to soften. Add fennel, cabbage, apple, and the remaining vinegar. Toss everything together, then top with pork. Drizzle with pan juices and extra balsamic vinegar.

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