For a healthy weeknight dinner that is ready in a flash, try this tender pork salad. Topped with a sweet and tangy balsamic, miso dressing it’s flavour packed and gluten-free, low fat and only 300 cals per serve!
Ingredients (10)
– 1 tsp maple syrup
– 60ml (1 ⁄4 cup) fresh orange juice
– 2 tsp gluten-free miso paste
– 500g pork fillet
– 200g sugar snap peas, trimmed
– 1 bunch asparagus, trimmed
– 2 tsp white balsamic condiment
– 400g can no-added-salt cannellini beans, rinsed, drained
– 350g cooked baby beetroot, cut into wedges
– 1 ⁄2 cup fresh mint leaves
Method
Step 1
Preheat oven to 200C/180C fan forced. Line a baking tray with baking paper.
Step 2
Combine the maple syrup, 1 tbsp orange juice and 1 tsp miso in a bowl.
Step 3
Spray a large non-stick frying pan with oil. Cook the pork over high heat for 2 minutes each side or until browned. Transfer to prepared tray. Brush the pork with the maple syrup mixture. Roast for 10 minutes or until cooked to your liking. Transfer to a plate. Cover loosely with foil and set aside for 5 minutes to rest. Thickly slice.
Step 4
Meanwhile, cook the sugar snap peas and asparagus in a steamer basket over a saucepan of boiling water for 3-4 minutes or until bright green and tender crisp. Refresh under cold running water. Drain well. Halve sugar snap peas lengthways.
Step 5
Combine the balsamic and remaining orange juice and miso in a large bowl. Add the cannellini beans, sugar snap peas and asparagus. Toss until combined.
Step 6
Divide the cannellini mixture and pork among serving plates. Top with the beetroot and mint. Season and serve.
