Fillet with baby vegetable salad

By Drum
07 February 2018

Preparation: 10 min | Cooking: 35 min | Serves 4

Healthy means happy in the Eskort kitchen – so keep it light and fresh with this #JustDelicious Fillet with baby vegetable salad!


1 Eskort Creamy Black Pepper Pork Fillet

15ml olive oil

salt and ground black pepper

10ml tarragon

10ml fresh dill, chopped

15ml lemon juice

5ml honey

100g frozen peas, thawed

100g baby marrow, shaved

100g butternut, peeled and shaved

100g carrots, peeled and shaved


  • Preheat the oven to 180°C and cook the pork fillet according to the package instructions.
  • Combine the olive oil, salt, pepper, tarragon, dill, lemon juice, and honey in a bowl and mix well.
  • To shave the vegetables, use a vegetable peeler and shave lengthwise, discarding the hard peels where necessary (like butternut).
  • Add the peas, baby marrow, butternut and carrots to the olive oil and herb dressing and toss to coat well.
  • Serve with the creamy black pepper pork fillet.

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