Warm pork fillet salad with seared pears and blue cheese

This incredible salad is so simple to make but looks and tastes gourmet! From prosciutto-wrapped pork fillets to the divine blue cheese and caramelised pear topping, this dish is a guaranteed crowd pleaser.

By Jo Wilcox
  • 45 mins preparation
  • Serves 4
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Want more recipes like this? Try one of these 12 delectable pork recipes!


  • 2 pork fillets
  • 6 slices Parma ham or streaky bacon
  • 2 golden kūmara
  • 4-5 large kale leaves
  • Olive oil
  • Sea salt
  • 30 g butter
  • 3-4 pears, cored and sliced into wedges
  • 2 tbsp pure maple syrup
  • 1 tsp fennel seeds
  • 1/4 cup balsamic vinegar
  • 2 tbsp honey
  • 50 g creamy blue cheese, to serve


  • 1
    Preheat the oven to 190°C. Trim excess fat off the pork fillets and wrap each one in 3 slices of ham or bacon. Arrange in the centre of a shallow roasting tray lined with baking paper.
  • 2
    Slice kūmara into 5mm rounds and tear kale from its tough stems. Toss kūmara with 2 Tbsp olive oil and a little sea salt, then arrange around the pork. Bake for about 15 minutes, then add the kale and cook for a further 5 minutes until kūmara is golden and tender, and pork is cooked through (it should be firm but with some give when squeezed). Rest pork for at least 5 minutes before slicing.
  • 3
    Heat butter in a frying pan and sauté the pear slices with the maple syrup and fennel seeds until pears are caramelised and tender.
  • 4
    Pour balsamic, ¼ cup olive oil and honey into a jar, season and shake well.
  • 5
    Serve sliced pork on the golden kūmara with a few kale leaves, then top with the warm pears and a few slices of blue cheese. Drizzle with any pear juices and balsamic dressing.

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