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Balsamic pork with rocket and butter bean salad
Balsamic pork with rocket and butter bean salad
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Prep Time:
10 minutes
Cook Time:
10 minutes
Total Time:
20 minutes
Velvety ricotta and canned beans create a lusciously healthy dish. Marinate lean pork in zesty orange and ginger, serve with a peppery salad.
Ingredients:
  • 2 tsp finely grated fresh ginger
  • 80ml (1/3 cup) fresh orange juice
  • 50.00 ml balsamic vinegar
  • 4 (about 125g each) pork medallions
  • Olive oil spray
  • 1 bunch rocket, ends trimmed
  • 6 small radishes, ends trimmed, thinly sliced
  • 1 x 400g can butter beans, rinsed, drained
  • 9.20 gm olive oil
  • 100g low-fat ricotta, crumbled
Instructions:
  • Mix together the ginger, 60ml (1/4 cup) orange juice, and 1 1/2 tablespoons of vinegar in a shallow glass or ceramic dish. Place the pork in the marinade, ensuring it is fully coated. Cover with plastic wrap and refrigerate for 30 minutes.
  • Preheat a large non-stick frying pan or chargrill over high heat. Spray it with olive oil. Cook the pork for 3 minutes on each side for medium doneness, then transfer to a plate, cover with foil, and let it rest for 5 minutes. Slice thickly across the grain before serving.
  • Combine the arugula, radish, and beans in a large bowl. In a small jug, whisk together the oil, remaining orange juice, and vinegar until well mixed.
  • Plate the rocket mixture and pork individually. Top each serving with a sprinkle of ricotta cheese. Finish by drizzling the dressing over the dishes before serving.

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