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Miso pork, beetroot and pea salad recipe
Miso pork, beetroot and pea salad recipe
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Prep Time:
20 minutes
Cook Time:
15 minutes
Total Time:
35 minutes
Whip up a quick and flavorful pork salad with sweet balsamic miso dressing. Gluten-free, low-fat, and only 300 calories per serving. Ideal for a healthy weeknight meal.
Ingredients:
  • 6.80 gm maple syrup
  • 60ml (1 ⁄4 cup) fresh orange juice
  • 12.00 gm gluten-free miso paste
  • 500g pork fillet
  • 200g sugar snap peas, trimmed
  • 1 bunch asparagus, trimmed
  • 2 tsp white balsamic condiment
  • 400g can no-added-salt cannellini beans, rinsed, drained
  • 350g cooked baby beetroot, cut into wedges
  • 1 ⁄250.00 ml fresh mint leaves
Instructions:
  • Preheat your oven to 200C/180C fan forced then prepare a baking tray by lining it with baking paper.
  • Mix the maple syrup, 1 tbsp orange juice, and 1 tsp miso together in a bowl.
  • In a generously oiled large non-stick frying pan, sear the pork over high heat for 2 minutes per side until golden brown. Transfer the pork to a prepped tray, brush with maple syrup mixture, and roast for 10 minutes, or until desired doneness. Allow the pork to rest for 5 minutes covered loosely with foil before thinly slicing. Serve and enjoy!
  • Steam the sugar snap peas and asparagus over boiling water for 3-4 minutes until vibrant green and crisp-tender. Quickly cool them under cold running water, then drain and halve the snap peas lengthwise.
  • In a large bowl, mix together the balsamic, orange juice, and miso. Add in the cannellini beans, sugar snap peas, and asparagus. Toss everything together until well combined.
  • Portion out the cannellini mixture and pork onto plates. Garnish with beetroot and mint, then season to taste before serving.

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