Celebrate barbecue weather with this fresh and light pork fillet salad. Flavoursome pork fillet is tossed with a salad that’s nutty, sweet and salty. And don’t forget the char-grilled bread for savouring the last of the raspberry dressing.
Ingredients
Method
Make raspberry dressing.
Drizzle pork and bread with oil; season. Cook pork on a lightly oiled heated grill plate (or grill or barbecue), turning frequently, for 15 minutes or until cooked through. Rest for 5 minutes before slicing thickly. Place bread on the oiled heated grill plate for 2 minutes each side or until golden. Tear bread into large pieces.
Place pork in a large bowl with beetroot, blood oranges, salad leaves, dates, olives and dressing; toss to combine. Sprinkle salad with seeds, serve with bread.
RASPBERRY DRESSING
Combine ingredients in a small bowl; season to taste.
What to serve with pork fillet salad
Serve with a grilled baguette as suggested or enjoy the satisfaction of making your own bread with these easy recipes. Or our 2-ingredient yoghurt flatbread.
Pork fillet recipe swaps
Blood oranges have a limited season and are usually available between August and October. If you can’t buy blood oranges, you can use navel oranges in this salad instead.
You can use grilled haloumi, lamb fillets or chicken breast or thigh fillets instead of the pork, if you like.
Befriend your butcher
A lot of butchers do a fantastic selection of marinated, trimmed, crumbed, skewered and diced meats, which will help you cut down on preparation times for fast weeknight dinners. If you can’t find what you’re looking for, ask the butcher to trim the pork fillet so it’s ready for cooking this recipe.
