Monday, 12 January 2015

Pork, Beetroot and Orange Salad

Pork, Beetroot and Orange Salad
What a combination we have here, the earthiness of the beets combining with the freshness of the orange just compliment the pork so well. Beets are so easy to grow, even in patio tubs and are full of antioxidants and a rich source of magnesium and potassium which benefit a healthy heart. Pork fillet is lean and rich in protein and of course orange is a great source of vitamin C.

Calories 835
417 per portion
Serves 2:
350g pork fillet trimmed
Sea salt and black pepper
A teaspoon of crushed fennel seeds
Olive oil
1 clove of garlic
3 tablespoons of cider vinegar
4 baby beetroot-precooked
1 large orange
Seasonal leaves

Preheat the oven to 200°c.
Season the pork fillet all over with the salt, pepper and fennel seeds. Heat the oil in a medium frying pan until hot and add the pork fillet searing it, giving it a nice brown colour all the way around. Place it in an oven dish and place in the oven for about 20 mins.
While the pork is roasting, segment the orange and place them in a bowl, squeeze one or 2 segments into the bowl for juice. Finely chop or crush the garlic clove, quarter the beets, set aside.
When the pork is cooked through, remove from the oven and allow to rest and cool. Reheat the pan; add another splash of oil if needed and gently fry of the garlic for a minute. Add the cider vinegar, beetroot and season to taste. Add the orange segments and juice and cook for a minute or 2 until heated through and the liquid reduced slightly. Carve the pork into medallions.
Serve over some washed seasonal leaves and drizzle the pan juice over the top.

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