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Pickled jalapeño, peach and honey pork salad
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Prep Time:
10 minutes
Cook Time:
30 minutes
Total Time:
40 minutes
Spicy jalapeño pickles add zest to a flavorful, healthy salad with tender pork and sweet peaches.
Ingredients:
  • 150g sourdough bread, coarsely torn
  • 18.20 gm extra virgin olive oil, plus extra, to serve
  • 450g (1 large) pork fillet
  • 28.60 gm honey
  • 2 tsp white wine vinegar
  • 80g baby rocket
  • 125.00 ml fresh basil leaves
  • 2 yellow peaches, cut into wedges
  • 1 small fennel bulb, thinly sliced
  • 150g grape tomatoes, halved
  • 1 fresh jalapeño, deseeded, thinly sliced
  • 1/2 small red onion, finely chopped
  • 40.00 ml white wine vinegar
  • 10.00 gm caster sugar
  • 1.20 gm sea salt
Instructions:
  • Combine the jalapeño and onion in a small bowl. In a microwave-safe bowl, mix vinegar, sugar, and salt. Microwave on High for 30 seconds until hot. Pour the mixture over the jalapeño and onion. Let it sit to enhance the flavors.
  • Preheat your oven to 180C (160C fan forced) and line a baking tray with paper. Arrange the bread on the tray, drizzle with oil, season, and bake for 12 minutes until golden and crisp.
  • Preheat an ovenproof frying pan over medium-high heat. Spray pork with oil, season, and sear for 5 minutes until browned. Transfer to the oven and roast for 8 minutes. Drizzle with honey and vinegar mixture, then roast for another 5 minutes until cooked through. Let it rest for 5 minutes before slicing.
  • Assemble the rocket, basil, peach, fennel, tomato, and sliced pork on a platter. Top with the pickled jalapeño mix, pan juices from the pork, and a drizzle of olive oil.

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