Creamy Tuscan Pork
Flavour Notes

Fillet is an unforgiving cut — five seconds too long and it goes from rosy to grey. We sear hot, rest, then slice into the cream sauce at the end. Sun-dried tomatoes do the heavy lifting for flavour; the spinach wilts in right before we package so it keeps its colour. Excellent over savoury rice or with crusty bread for the sauce.

Heating Instructions

All meals are fully cooked and delivered refrigerated. Keep refrigerated (consume within 4 days) or freeze immediately for up to 6 weeks. For best results, defrost overnight in the fridge — frozen-direct timings are a fallback, not the target.

Reheat to 75°C / 167°F internal temperature — a knife-tip held 2 seconds against the centre should feel hot, not warm. Always rest 2–5 minutes after reheating so the centre fully evens out. Reheat once only; never re-reheat leftovers.

Prepared in a kitchen that also handles gluten, tree nuts, dairy and soy — see the allergens list for dish-specific information.

Heat gently until piping hot throughout. Times are a guide — check the centre before serving.

Temperature
150°C
  1. Stir in 1 tbsp cream or water. Cover and bake at 150°C for 18–20 minutes, stirring once. Rest 3 minutes.
  1. Cover and bake at 140°C for 45 minutes, stirring at 20 and 35 minutes. Rest 5 minutes.
  1. Stir in 2 tbsp cream or water. Cover and bake at 150°C for 25 minutes, stirring once. Rest 5 minutes.
  1. Cover and bake at 140°C for 55–65 minutes, stirring twice. Rest 5–10 minutes.
  1. 60% power for 4 minutes, then 50% for 1–2 minutes. Stir halfway. Rest 1 minute.
  1. 30% power for 8 minutes, then 50% power for 4 minutes, stirring between. Rest 2 minutes.
  1. 60% power for 6 minutes, then 50% power for 2–3 minutes, stirring twice. Rest 2 minutes.
  1. 30% power for 12 minutes, then 50% power for 5–6 minutes, stirring between. Rest 3 minutes.
Heat Level
Low
  1. Low to medium-low for 8–10 minutes with a splash of cream or water, stirring often. Pull off the heat the moment it threatens to bubble — never boil.
  1. Low for 20 minutes covered with 2 tbsp cream or water, stirring every 4 minutes. Keep below a simmer throughout.
  1. Low to medium-low for 12–15 minutes with a splash of cream, stirring often. Never boil.
  1. Low for 28–32 minutes covered, stirring every 5 minutes. Keep below a simmer.
Allergens

Contains

  • Dairy

May contain traces of

  • Gluten
  • Tree Nuts
  • Soy

Prepared in a kitchen that handles all major allergens — cross-contamination possible.

Common questions
  • How long can I keep it before reheating?

    Refrigerate in its sealed container for up to 3 days from delivery, or freeze for up to 6 weeks. Once reheated, eat within 24 hours.

  • Is your kitchen Halaal certified?

    We work to Halaal-friendly standards with separate prep surfaces and no pork or alcohol products. Independent certification is in progress — check the dietary tag on each dish.

  • How does delivery work?

    We deliver across the Cape Town metro on weekdays. Orders placed before 14:00 are dispatched the next business day. Free delivery on orders over R500.

  • Can I customise the spice level or portion size?

    Drop a note in the order comments at checkout — we accommodate where we can. For larger events, contact our catering team for bespoke menus.

The Story

Pork fillet medallions seared to keep their juice in, finished in a cream sauce with sun-dried tomatoes, baby spinach, garlic and a generous pinch of Italian herbs. Fast-looking, slow-cooking comfort with proper Mediterranean pantry depth.

Build a table

Build the table

Pick your courses — swap suggestions or skip what you don't need.

Cooking for people
Starter
Roast Tomato & Basil Soup R55,00 serves ~2 ×1
Main
Creamy Tuscan Pork R105,00 serves ~2 ×1
Side
Savoury Rice R55,00 serves ~2 ×1
Dessert
Saucy Chocolate Pudding R55,00 serves ~2 ×1
Combined total R270,00
Pairs beautifully with

Complete the meal

3 suggested pairings

Related products