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Grilled Pork With Orange And Olive Salad

Grilled Pork With Orange And Olive Salad

Ingredients for One

  1. 150 grams free range pork medallions
  2. 150 grams desiree potatoes
  3. 30 grams baby rocket
  4. 5 grams dill
  5. 1 tbsp pitted kalamata olives
  6. 1 oranges
  7. 0.5 tsp Dijon mustard
  8. 0.5 tbsp white wine vinegar - PANTRY ITEM
  9. 1.5 tbsp extra virgin olive oil - PANTRY ITEM
  10. 0.25 tsp brown sugar - PANTRY ITEM
  11. salt & pepper - PANTRY ITEM

Ingredients for Two

  1. 300 grams free range pork medallions
  2. 300 grams desiree potatoes
  3. 60 grams baby rocket
  4. 10 grams dill
  5. 2 tbsp pitted kalamata olives
  6. 1 oranges
  7. 1 tsp Dijon mustard
  8. 1 tbsp white wine vinegar - PANTRY ITEM
  9. 3 tbsp extra virgin olive oil - PANTRY ITEM
  10. 0.5 tsp brown sugar - PANTRY ITEM
  11. salt & pepper - PANTRY ITEM

Ingredients for Three

  1. 600 grams free range pork medallions
  2. 600 grams desiree potatoes
  3. 120 grams baby rocket
  4. 20 grams dill
  5. 4 tbsp pitted kalamata olives
  6. 1 oranges
  7. 2 tsp Dijon mustard
  8. 2 tbsp white wine vinegar - PANTRY ITEM
  9. 6 tbsp extra virgin olive oil - PANTRY ITEM
  10. 1 tsp brown sugar - PANTRY ITEM
  11. salt & pepper - PANTRY ITEM

Ingredients for Four

  1. 900 grams free range pork medallions
  2. 900 grams desiree potatoes
  3. 180 grams baby rocket
  4. 30 grams dill
  5. 6 tbsp pitted kalamata olives
  6. 2 oranges
  7. 3 tsp Dijon mustard
  8. 3 tbsp white wine vinegar - PANTRY ITEM
  9. 9 tbsp extra virgin olive oil - PANTRY ITEM
  10. 1.5 tsp brown sugar - PANTRY ITEM
  11. salt & pepper - PANTRY ITEM

Prep:

  1. wash and cut potatoes into 0.5cm thick slices
  2. zest orange, peel and thinly into rounds over a bowl to catch the juice
  3. wash and roughly chop baby rocket
  4. wash and chop dill
  5. drain and halve olives

Method:

  1. Boil potatoes in a little salted water for 4-5 minutes or until just tender. Drain, drizzle with a little olive oil and cover to keep warm.
  2. Rub pork medallions with olive oil and season with salt and pepper.
  3. Heat a non stick frying pan over a medium heat. Add pork and cook for about 3 minutes on each side, or until cooked to your liking. Transfer to a plate. Rest, loosely covered with foil.
  4. To make dressing, whisk orange juice and zest with mustard, oil, vinegar and brown sugar in a bowl large enough for the salad. The ratio of olive oil to juice & vinegar should be approximately 3:1. Season with salt and pepper. Add the salad ingredients and toss gently to combine.
  5. Serve pork over potatoes with salad.
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