- Dish Type Salad
- Occasion Weeknight Dinner
- Cut Fillet
- Serves 4
- Prep Time 15 mins
- Cook Time 10 mins
- 2 tbsp hoisin sauce
- 1 tbsp honey
- 2 tsp sesame oil
- 1 tsp finely grated orange rind
- 1 ½ tbsp soy sauce
- 2 cloves garlic, crushed
- 600g pork fillet, trimmed
- 120g baby spinach leaves
- 2 green apples, thinly sliced
- 1 Lebanese cucumber, cut into ribbons
- 1 red onion, thinly sliced
- ¼ cup slivered almonds, toasted
- 2 tbsp olive oil
- 2 tbsp fresh orange juice
- 1 long red chilli, finely chopped
- 2 tbsp fried shallots
Combine the hoisin, honey, sesame oil, orange rind, 1 tablespoon of the soy sauce and half the garlic in a small bowl. Place the pork in a shallow dish. Drizzle over half the hoisin mixture. Turn the pork to coat in the mixture.
Heat a large oiled frying pan over medium heat. Cook pork, turning and brushing with remaining hoisin mixture, for 10-12 mins or until pork is sticky and cooked through. Transfer pork to a plate. Cover loosely with foil and leave to rest for 5 mins.
Meanwhile, combine the spinach, apple, cucumber, red onion and half the almonds in a large bowl.
Whisk the olive oil, orange juice, chilli and remaining soy sauce and garlic in a small bowl. Season with salt and pepper. Pour half the dressing over salad and toss gently to combine.
Divide the salad among serving plates. Thinly slice pork and arrange on salad. Served salad drizzled with remaining dressing and sprinkled with the shallots and remaining almonds.