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Radicchio & fennel pork salad
Radicchio & fennel pork salad
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Prep Time:
10 minutes
Cook Time:
10 minutes
Total Time:
20 minutes
Tangy oranges and crisp radicchio complement succulent pork in a vibrant salad.
Ingredients:
  • Olive oil, to brush
  • 1 (about 450g) pork fillet
  • 3 oranges, peeled, white pith removed
  • 1 radicchio, leaves separated, finely shredded
  • 1 large fennel bulb, halved, thinly sliced
  • 130g baby spinach leaves
  • 60ml (1/4 cup) fresh orange juice
  • 23.40 gm wholegrain mustard
Instructions:
  • Preheat a generously oiled non-stick frying pan over medium heat. Cook the pork for 4-5 minutes on each side, or until desired doneness. Place on a plate, cover with foil to keep warm.
  • 1. Using a small sharp knife, carefully cut out the orange segments next to the white membrane. Place the segments in a large bowl with radicchio, fennel, and spinach. 2. In a separate jug, combine orange juice, oil, and mustard and whisk together with a fork. Season with salt and pepper to taste.
  • Slice the pork thickly against the grain. Mix it with the radicchio mixture and toss gently until just combined. Serve the salad in individual bowls and drizzle with the dressing.

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