Saturday, 4 August 2012

Oven baked pork with a crunchy apple salad

Crunchy, zingy, and sweet - this salad has it all and when you put it with some oven baked pork it's a winner.

What you need (serves 4)

  • 4 pork fillets, with the fat removed
  • 1 Tbs dijon mustard
  • 1 tsp olive oil
  • rind of 1 lemon (grated)
  • 1 Tbs apple cider vinegar
  • 2 stalks of celery (or 3 small stalks), finely sliced
  • 2 apples, finely chopped
  • 1 wombok (chinese cabbage) finely shredded
  • juice of 1 lemon
  • 1 tsp dijon mustard
  • 1 Tbs agave syrup
  • 1 Tbs apple cider vinegar
  • 1 tsp celery seed/celery salt
  • 1 Tbs olive oil
  1. Preheat the oven to 200degC
  2. Make the marinade for the pork by adding the olive oil, lemon rind, dijon mustard and apple cider vinegar together rubbing this over the pork fillets.  Let this marinade for 30 minutes.  
  3. Place the pork on a baking tray and spoon over any of the left over marinade onto the pork and back for 30 - 40 minutes, or until there is a golden brown colour on the pork.
  4. Add the sliced celery, apples and wombok together and mix.
  5. in a separate bowl put the salad dressing together, add the lemon juice, dijon mustard, agave syrup, apple cider vinegar, celery seed and olive oil and whisk.  
  6. Add the dressing to the salad vegetables and mix together.  
Serve the oven baked pork with a mound of the crunchy salad and have a healthy, light and  tasty dinner.  

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