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Fennel and cumin pork with pear and baby spinach salad
Fennel and cumin pork with pear and baby spinach salad
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Prep Time:
10 minutes
Cook Time:
20 minutes
Total Time:
30 minutes
Winter salad with roasted red onion and spicy lean pork.
Ingredients:
  • 2 large firm ripe pears, quartered, cored
  • 1 red onion, halved, cut into thin wedges
  • Olive oil spray
  • 40.00 ml balsamic vinegar
  • 2 tsp fennel seeds
  • 2 tsp cumin seeds
  • 4 (about 125g each) pork loin steaks
  • 100g baby spinach leaves
Instructions:
  • Preheat the oven to 180°C and line a large baking tray with non-stick baking paper. Cut each pear quarter in half lengthwise. Arrange the pears and onions in a single layer on the tray. Lightly spray them with olive oil and drizzle 1 tablespoon of vinegar over them. Roast for 20 minutes.
  • Combine fennel and cumin seeds in a mortar and crush with a pestle until coarsely ground. Sprinkle the mixture evenly over both sides of the pork.
  • 1. Preheat a non-stick frying pan over medium-high heat and give a quick spray of olive oil. 2. Sear the pork for 3-4 minutes on each side until it reaches your preferred doneness. 3. Place the cooked pork on a plate, cover it with foil, and let it rest for 5 minutes.
  • Combine the pear, onion, and spinach in a bowl, then drizzle the remaining vinegar over the mixture. Toss gently until everything is just combined. Slice the pork thinly across the grain.
  • Serve the pear mixture in individual dishes, top with the pork, and sprinkle with freshly ground pepper before serving.

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