Roasted red onion and double-spiced lean pork make this a winter salad to savour.
Ingredients
- 2 large firm ripe pears, quartered, cored
- 1 red onion, halved, cut into thin wedges
- Olive oil spray
- 2 tablespoons balsamic vinegar
- 2 teaspoons fennel seeds
- 2 teaspoons cumin seeds
- 4 (about 125g each) pork loin steaks
- 100g baby spinach leaves
Method
- Step 1Preheat oven to 180°C. Line a large baking tray with non-stick baking paper. Cut each pear quarter in half lengthways. Arrange the pear and onion, in a single layer, on the lined tray. Spray lightly with olive oil spray. Drizzle over 1 tablespoon of vinegar. Roast in oven for 20 minutes.
- Step 2Meanwhile, place the fennel and cumin seeds in a mortar and pound with a pestle until coarsely crushed. Sprinkle over both sides of the pork.
- Step 3Heat a non-stick frying pan over medium-high heat. Spray with olive oil spray. Cook the pork for 3-4 minutes each side for medium or until cooked to your liking. Transfer to a plate. Cover with foil. Set aside for 5 minutes to rest.
- Step 4Place the pear, onion and spinach in a bowl. Drizzle over the remaining vinegar. Gently toss until just combined. Thinly slice the pork across the grain.
- Step 5Divide the pear mixture among serving dishes and top with the pork. Season with pepper to serve.
- High protein
- Low carb
- Low fat
- Low kilojoule
- Low sodium
- Lower gi
Nutrition
862 kj
Energy
2g
Fat Total
1g
Saturated Fat
6g
Fibre
29g
Protein
74mg
Cholesterol
83.96mg
Sodium
14g
Carbs (sugar)
14g
Carbs (total)
All nutrition values are per serve
- Author: Chrissy Freer
- Image credit: Mark O'Meara
- Publication: Australian Good Taste
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