Warm Salad of Pork, Radicchio and Rosey Red Oranges

 

Bitter radicchio, perfumed oranges and moist pork offset each other wonderfully in this robust winter salad.

 

Preparation: 15 minutes

Cooking: 15 minutes

Serves: 4 as entree

 

Dressing:

2 tblspn extra virgin olive oil

1 tblspn apple cider vinegar

1 tblspn maple syrup,

I clove garlic, finely chopped

Salt & freshly ground black pepper

 

Olive oil spray

500g pork fillet

3 rosey red oranges

1head of radicchio, base trimmed, leaves separated and sliced in half lengthways

 2 tspn olive oil

 

Combine the dressing ingredients in a jug and use a fork to whisk until well combined. Taste and season with salt and pepper.

Use a small sharp knife to peel the oranges, cutting on the edge of the flesh, avoiding the white membrane. Slice into long segments and transfer to a large bowl.

 Spray a heavy ridged grill pan with olive oil spray and heat on a medium setting.  Season the pork fillet with salt and pepper and cook for 4-5 minutes each side for medium or until cooked to your liking. Transfer to a plate and cover with foil to keep warm.

Re-heat the ridged grill pan. Lightly coat the radicchio leaves with olive oil and grill until slightly wilted. Thickly slice the pork across the grain. Add the radicchio and rested pork to the oranges and gently toss until just combined. Divide the salad among serving bowls and drizzle with dressing. Serve with good bread.