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Fresh Aromatic Herbs Enhance The Flavour Of This Pork Dish And There Is Nothing More Kiwi Than Kumara And Peas. Try This Recipe From Our Own Resident Foodie Brigitte.

Herb Crusted Pork with Kumara and Pea Salad
Serves 4-6


Herb Crusted Pork:

  1. 500 g Pork fillet
  2. ¼ cup fresh flat-leaf Parsley
  3. ¼ cup fresh Basil
  4. ¼ cup fresh Mint
  5. Freshly ground pepper
  6. Salt

Kumara and Pea Salad:

  1. 450g orange Kumara
  2. 1 ½ cups Baby Peas
  3. 1/4 cup Greek Yoghurt
  4. 1 lemon, juice, zest
  5. 100g Baby Spinach
  6. Freshly ground pepper


  1. Gently scrub and clean kumara, cut into 2 cm pieces, and place on a perforated steam tray. Cook for 16- 20 min after the first 10 minutes place peas on a steam tray in a Bosch oven and full steam for 6 minutes.
  2. Once steamed allow kumara and peas to cool then add to a large bowl with spinach and peas.
  3. Mix together yogurt, lemon juice, and zest. Add the kumara peas and spinach and season with cracked pepper.
  4. Combine all herbs on a chopping board and chop finely. Arrange in a thin layer and season well. Roll pork fillet mixture in herbs to coat evenly all over.
  5. When ready to cook heat a Teppanyaki plate or frying pan on medium to high heat.
  6. Spray the pan with oil and cook pork turning it occasionally for 15- 20 minutes. Remove from heat and cover and rest for 5 minutes.
  7. Cut the pork into thick slices and serve with the salad.

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