Grilled Pork With Orange And Olive Salad
Grilled Pork With Orange And Olive Salad
Ingredients for One
Ingredients for One
- 150 grams free range pork medallions
- 150 grams desiree potatoes
- 30 grams baby rocket
- 5 grams dill
- 1 tbsp pitted kalamata olives
- 1 oranges
- 0.5 tsp Dijon mustard
- 0.5 tbsp white wine vinegar - PANTRY ITEM
- 1.5 tbsp extra virgin olive oil - PANTRY ITEM
- 0.25 tsp brown sugar - PANTRY ITEM
- salt & pepper - PANTRY ITEM
Ingredients for Two
Ingredients for Two
- 300 grams free range pork medallions
- 300 grams desiree potatoes
- 60 grams baby rocket
- 10 grams dill
- 2 tbsp pitted kalamata olives
- 1 oranges
- 1 tsp Dijon mustard
- 1 tbsp white wine vinegar - PANTRY ITEM
- 3 tbsp extra virgin olive oil - PANTRY ITEM
- 0.5 tsp brown sugar - PANTRY ITEM
- salt & pepper - PANTRY ITEM
Ingredients for Three
Ingredients for Three
- 600 grams free range pork medallions
- 600 grams desiree potatoes
- 120 grams baby rocket
- 20 grams dill
- 4 tbsp pitted kalamata olives
- 1 oranges
- 2 tsp Dijon mustard
- 2 tbsp white wine vinegar - PANTRY ITEM
- 6 tbsp extra virgin olive oil - PANTRY ITEM
- 1 tsp brown sugar - PANTRY ITEM
- salt & pepper - PANTRY ITEM
Ingredients for Four
Ingredients for Four
- 900 grams free range pork medallions
- 900 grams desiree potatoes
- 180 grams baby rocket
- 30 grams dill
- 6 tbsp pitted kalamata olives
- 2 oranges
- 3 tsp Dijon mustard
- 3 tbsp white wine vinegar - PANTRY ITEM
- 9 tbsp extra virgin olive oil - PANTRY ITEM
- 1.5 tsp brown sugar - PANTRY ITEM
- salt & pepper - PANTRY ITEM
Prep:
- wash and cut potatoes into 0.5cm thick slices
- zest orange, peel and thinly into rounds over a bowl to catch the juice
- wash and roughly chop baby rocket
- wash and chop dill
- drain and halve olives
Method:
- 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.
- Rub pork medallions with olive oil and season with salt and pepper.
- 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.
- 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.
- Serve pork over potatoes with salad.