Roast Pork Fillet with Kale

    1 hour

    A simple and elegant pork dish. Pork fillet medallions are set on top of steamed kale and drizzled in a delectable lime and olive oil dressing. It's perfect with potatoes, rice or even pasta.

    34 people made this

    Serves: 4 

    • 2 limes, juiced
    • 250ml olive oil
    • 2 teaspoons dried coriander
    • 1 teaspoon cracked peppercorns
    • 1 teaspoon garlic salt
    • 1 (675g) pork fillet
    • 450g kale, stems removed and leaves coarsely chopped

    Prep:15min  ›  Cook:45min  ›  Ready in:1hr 

    1. Preheat oven to 180 C / Gas 4. In a small bowl, whisk olive oil with lime juice. Season with coriander, garlic salt and peppercorns.
    2. Brush the pork fillet with three tablespoons of the lime dressing. Wrap in foil and place on in a large baking dish. Roast in preheated oven for 30 to 45 minutes or until a meat thermometer reads 76 degrees C.
    3. While the pork fillet is cooking, place kale in a steamer. Cook for 20 minutes or until tender.
    4. Slice the pork fillet into 3.75cm thick slices. Serve on top of the kale. Whisk the remaining dressing and drizzle over pork and kale.

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    Reviews in English (29)


    First, about the fat content-the calculation was based on 4 srvgs. When I read the nutrition info I was shocked and then did a little investigation. This is enough pork to feed 6 generously. One cup of olive oil has about 225 grams of fat! So if you use all of the dressing and serve four, the fat and calories ARE correct. That being said, no need to dump all the dressing on, DRIZZLE it as suggested and reduce the fat and calories by a HUGE amount to about 22 grms fat per serving if you use just half the dressing. Second, this is absolutely delicious, so fresh tasting. Thanks for posting, I have never used kale before and am glad to have found this recipe! And most of the fat is the heart healthy kind anyway!  -  07 Apr 2008  (Review from Allrecipes US | Canada)


    The best pork tenderlion I've made thus far. This recipe is great, because I've been trying to eat kale twice a week because its one of the healthiest vegetables. I subsctituted garlic salt for about three cloves of fresh garlic and I used fresh cilantro. I also zested one of the limes. I whirled everything in the cuisinart. I also seared the tenderloin before I put it in the oven. AWESOME! SO TENDER AND TASTY. And for those who don't like cilantro, the lime kills the bitter cilantro taste.  -  31 Jan 2008  (Review from Allrecipes US | Canada)


    I cook lowfat so I only put about 1/3 c of olive oil in the dressing. I was only cooking for two so instead of the tenderloin I used a boneless loin chop. The chop was only okay, but the kale was very tasty. Next time I think I will broil the chop with the marinade.  -  05 Jun 2006  (Review from Allrecipes US | Canada)