Name: Spanish pork with orange & poppyseed salad
Prep time: 85 min
Cook time: 6 min
Total time: 91 min
Yield: 1
Cuisine: spanish
Ingredients: 2.50 gm cumin; 10.00 gm smoked paprika (see note) (pimenton); Zest and juice of 1 orange; 80ml tomato sauce; 80ml maple syrup; 2 pork fillets (about 500g each), trimmed, halved; 2 oranges; 3 Lebanese cucumbers, halved lengthways, seeds removed, sliced; 62.50 ml coriander leaves; 2 long red chillies, seeds removed, finely chopped; 80ml white wine vinegar; 125ml olive oil; 40.00 gm caster sugar; 40.00 ml poppyseeds

Spanish pork with orange & poppyseed salad

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Prep Time:
85 minutes

Cook Time:
6 minutes

Total Time:
91 minutes

Ingredients:

2.50 gm cumin
10.00 gm smoked paprika (see note) (pimenton)
Zest and juice of 1 orange
80ml tomato sauce
80ml maple syrup
2 pork fillets (about 500g each), trimmed, halved
2 oranges
3 Lebanese cucumbers, halved lengthways, seeds removed, sliced
62.50 ml coriander leaves
2 long red chillies, seeds removed, finely chopped
80ml white wine vinegar
40.00 gm caster sugar
40.00 ml poppyseeds

Instructions:

In a zip-lock bag, mix all the ingredients thoroughly to cover the pork. Refrigerate the marinated meat for at least 1 hour or overnight.
Zest the rind of 1 orange into a small bowl. Peel both oranges, slice the flesh, and combine with cucumber, coriander, and chili in a large bowl. In the zest bowl, mix vinegar, oil, sugar, and poppyseeds. Season well, whisk to combine, and set dressing aside with the salad.
Heat a chargrill pan or barbecue on medium-high. Cook pork for 5-6 minutes until charred and cooked. Let it rest covered with foil for 5 minutes, then slice. Divide salad onto plates, place pork on top, and drizzle dressing over it.

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