Name: Pork, pecan and spinach salad
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Yield: 1
Ingredients: 600g pork fillet; 9.20 gm Azalea grapeseed oil; 1 small red onion, halved, thinly sliced; 120g baby spinach; 100g chargrilled red capsicum, drained, thinly sliced; 125.00 ml pecan nuts, toasted, chopped; 62.50 ml 99% fat-free Italian balsamic dressing

Pork, pecan and spinach salad

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Prep Time:
5 minutes

Cook Time:
15 minutes

Total Time:
20 minutes

Create a dish of culinary excellence with just 6 essential ingredients - simplicity at its finest!

Ingredients:

600g pork fillet
9.20 gm Azalea grapeseed oil
1 small red onion, halved, thinly sliced
120g baby spinach
100g chargrilled red capsicum, drained, thinly sliced
125.00 ml pecan nuts, toasted, chopped
62.50 ml 99% fat-free Italian balsamic dressing

Instructions:

Cut the pork in half crosswise, then massage it with oil before generously seasoning with salt and pepper.
1. Preheat a large frying pan over medium-high heat. Sear the pork for 5 minutes on each side until golden and cooked through. Remove from pan and let it rest on a cutting board, covered with foil, for 5 minutes. Slice thinly before serving.
While the onions are cooking, stir occasionally for 3 minutes or until softened. In a bowl, mix together spinach, red bell pepper, and pecans. Add the cooked pork and onions. Drizzle with dressing and toss everything together. Serve and enjoy!

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