Preheat the oven to 180°C
Remove pork fillet from the fridge 30 min prior to cooking, marinate with the tomato passata or purée, soy sauce, 1 T olive oil and leave at room temperature.
5 minutes before cooking, evenly spread the polenta on a plate lined with baking paper. Roll the pork fillet in the polenta until it's completely covered, then dust with cayenne pepper, salt and pepper.
In a pan over medium heat, add olive oil, followed by the onion and sundried tomatoes. Fry until fragrant. Remove from heat. Add more olive oil, then place the fillet in the center of the pan, seal for a few seconds on one side and then the other, making sure there's enough oil in the pan to prevent sticking.
Sear the fillet for about 4 minutes on each side until the polenta coating is golden and crispy. Remove from the pan and let it rest on some baking paper in an oven dish so that it doesn't go soggy. Cover the fillet with feta cheese and the onion mix with a dash of olive oil; it's now ready to go into the oven.
Roast the prepared vegetables in the 180°C oven with some olive oil, salt and pepper for about 35 min.
Bake the pork fillet for about 15 minutes at 180°C. It's all about timing – the vegetables and fillet should be ready at the same time. Once pork fillet is ready remove from oven dish and slice into medallions. The pork fillet should be tender on the inside with a golden crispy crusting.
Plate the prepared couscous, followed by roast veggies, scoops of onion mix and topped with pork medallions.Recipe reprinted with permission of Bouffilicious. To see more recipes, click here.