Lean pork fillet flavoured with Chinese 5 spice served with warm vanilla roasted pear salad. Truly one of my favourite salads.
Per serve: 1092kj (260cals); 4.7g total fat (1.3g saturated fat)
500g pork fillet
1 tsp chinese 5 spice
½ tsp sesame oil
1 tsp peanut oil (or other vegetable oil)
Roasted Pear Salad
2 firm pears, peeled, quartered and cored
Juice of 1 orange
2 tbsp brown sugar
1 tsp vanilla
¼ tsp Chinese 5 spice
1 tbsp rice wine vinegar
2 tsp soy sauce
1 head butter lettuce (or any soft leaf lettuce), washed and dried
Rub pork fillet with Chinese 5 spice and oils and set aside for 15 minutes to marinate. While pork is marinating, heat oven to 200°c.
Mix pears with juice, brown sugar, vanilla and 5 spice. Place in a 20cm square baking dish and bake for 30-40 minutes (until a knife can be inserted into the pear easily) turning once or twice during cooking. Cool slightly and remove from the pan. You should have a lovely syrupy sauce in the bottom of the pan. To this, add the rice wine vinegar and soy sauce, whisking until it is incorporated. This will be your dressing.
Heat a large frying pan to medium high and add the pork. Brown on all sides for a couple of minutes before placing frying pan in the oven to cook for 12-15 minutes until fillet is cooked through. Remove from oven and allow to rest on a board for 5 minutes before slicing.
Slice each pear quarter in 2 or three slices and mix through lettuce. Divide among 4 plates and top with pork fillet slices. Drizzle over a little of the dressing.
- I’ve used beurre bosc pears as they hold their shape well during cooking, but use whatever you’ve got. Just make sure they are firm otherwise they may fall apart during cooking.
- Roasting the pears gives a lovely intense flavour, but if you just don’t have the time and really need to eat this, cut the pears into smaller segments, mix with the other ingredients and poach them in a large shallow frying pan.
Why it’s good for you
Moodie salads are always good for you, packed with nutritious ingredients that are not only good for your body but your tastebuds too. This lovely salad combines a natural partnership of pork and pears. Just so good.
Per serve: 1092kj (260cals); 4.7g total fat (1.3g saturated fat); 4g fibre