- Dish Type Salad
- Occasion Weeknight Dinner
- Cut Fillet
- Serves 4
- Prep Time 15 mins
- Cook Time 10 mins
Ingredients
- 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
Directions
STEP 1
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.
STEP 2
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.
STEP 3
Meanwhile, combine the spinach, apple, cucumber, red onion and half the almonds in a large bowl.
STEP 4
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.
STEP 5
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.