2 tbsp Olive Oil
120g (1 small) Onion, sliced
120g Mixed peppers (½ ea. green, yellow and red), diced
150g (1) Apple, sliced
180g (punnet) Bok Choi, fresh, chopped
400g (1 Jar) Peppadew® Tomato and Basil pasta sauce
500g Pork fillet, whole
500g Three-colour fusilli pasta cooked (alternatively any spiral pasta)
Salt and Pepper
5 tbsp Parmesan cheese, grated
In a saucepan heat the oil and pan sear the fillet to your liking. Set aside to rest.
In the same pan, sauté the onion then add the bok choi
Add the apple, peppers and the Peppadew® Tomato and Basil pasta sauce and mix through
Slice the pork fillet into thin medallions and season
Mix the sauce into the pasta and serve with the pork fillet medallions.
Add deep fried garlic slices for a bolder flavour