| | Sticky orange glazed pork with feta and snow pea tendril salad
Sticky orange glazed pork with feta and snow pea tendril salad
Sticky orange glazed pork with feta and snow pea tendril salad 4.3-5 9
  • Calories: 1433 kj
  • Fat: 10g
  • Carbohydrates: 10g

How to Make:

  1. Preheat oven to 200C/180C fan forced. Place juice, sugar and ginger in a saucepan over medium heat. Bring to the boil. Reduce heat to low and simmer for 2-3 minutes or until syrupy and reduced by half.
  2. Heat a large non-stick frying pan over high heat. Spray with olive oil. Cook pork, for 1-2 minutes each side, or until golden. Place a wire rack over a large baking tray lined with baking paper. Transfer pork to prepared tray. Brush pork with half the orange mixture. Roast, basting with remaining orange mixture twice during cooking, for 10-12 minutes or until pork is cooked through.
  3. Meanwhile, blanch the peas in a saucepan of boiling water until tender crisp. Refresh under cold running water. Drain well. Place peas, radish, snow pea tendrils and feta in a large bowl. Whisk together the vinegar and olive oil. Drizzle over the salad and gently toss to combine. Divide among plates and serve with the pork.
Time for preparing:
15 min.
Servings:
4

Ingredients:

  • 125ml (1/2 cup) fresh orange juice
  • 1 tbs 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
  • 2 tsp olive oil
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