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Sticky orange glazed pork with feta and snow pea tendril salad
Sticky orange glazed pork with feta and snow pea tendril salad
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Prep Time:
20 minutes
Cook Time:
15 minutes
Total Time:
35 minutes
Tangy orange glazed pork pairs beautifully with feta & snow pea salad in this light & flavorful meal.
Ingredients:
  • 125ml (1/2 cup) fresh orange juice
  • 16.00 gm brown sugar
  • 1 1/2 tsp grated fresh ginger
  • 4 x 200g pork loin cutlets
  • 230g (1 1/2 cups) frozen baby peas
  • 4 small radishes, trimmed, thinly sliced
  • 75g snow pea tendrils
  • 70g creamy feta, crumbled (such as Danish)
  • 2 tsp white balsamic vinegar
  • 9.20 gm olive oil
Instructions:
  • Preheat the oven to 200C/180C fan forced. Combine juice, sugar, and ginger in a saucepan over medium heat. Allow it to come to a boil, then reduce the heat to low and simmer for 2-3 minutes until it thickens and reduces by half.
  • 1. Preheat a non-stick frying pan over high heat and coat with olive oil spray. Sear pork for 1-2 minutes on each side until golden. 2. Set a wire rack over a baking tray lined with parchment paper. Place the pork on the rack. 3. Brush the pork with half of the orange mixture. 4. Roast the pork in the oven, brushing with the remaining orange mixture twice during cooking, for 10-12 minutes until fully cooked.
  • While the peas are blanching in boiling water until tender crisp, refresh them under cold running water and drain. Combine with radish, snow pea tendrils, and feta in a large bowl. Whisk vinegar and olive oil together, then drizzle over the salad and gently toss to combine. Serve on plates alongside the pork.

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