Panzanella with herbed pork fillet

Preparation: 15 min | cooking:10-15 min | serves 4


Pork fillets

2 (300g each) pork fillets

salt and freshly ground pepper

15ml (1T) olive oil

juice and finely grated zest of 1 lemon

10g fresh parsley, chopped

10g fresh basil, chopped

2 sprigs thyme, leaves stripped from stems and chopped


½ day old ciabatta, broken into pieces

60ml (¼c) olive oil

2 garlic cloves, crushed

500-650g mixed tomatoes, chopped

generous handful fresh basil, torn

30ml (2T) balsamic vinegar

salt and pepper

To finish

½ lemon

fresh basil leaves, to garnish

Preheat the oven to 230°C.


Pork fillets

  • Pat the fillets dry using paper towels. Season with the salt and pepper, and rub with olive oil.
  • Heat a large nonstick pan until smoking.
  • Seal the fillets all sides until a golden crust forms.
  • Place the fillets on a baking sheet and grill for 5 minutes or until done as preferred.
  • Mix the rest of the ingredients well and spoon onto a plate.
  • Roll the fillets in the herbs and leave to rest for 10 minutes. Cut into slices and set aside.


  • In the meantime, arrange the bread chunks on a large baking sheet.
  • Use half of the olive oil, mix in the garlic and drizzle over the bread. Grill in the same oven as the fillets until golden and crispy.
  • Mix the tomatoes,basil, the rest of the olive oil and balsamic vinegar in a large bowl.
  • Season with the salt and freshly ground pepper.
  • Mix in the bread chunks and dish onto a serving plate.
  • Top the salad with the fillet strips.

To finish

  • Garnish with lemon and basil.

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