Name: Pork fillet salad with miso maple dressing
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 1 tablespoon grated fresh ginger; 2 tablespoons olive oil; 1 tablespoon mirin; 800 gram pork fillets; 200 gram kale, stems removed, leaves sliced thinly; 1 tablespoon fresh lemon juice; 500 gram shredded red cabbage; 1 fennel bulb, sliced thinly; 2 tablespoons sesame seeds, toasted; 1/2 cup micro herbs, such as red-vein sorrel (see tips); Miso maple dressing; 1 tablespoon white miso paste; 1 tablespoon pure maple syrup; 1 tablespoon fresh lemon juice; 2 tablespoons olive oil

Pork fillet salad with miso maple dressing

Pork fillet roasts quickly compared to other cuts of meat, and when paired with a fresh, bright salad of kale, cabbage and fennel, is perfect for a quick and flavourful midweek dinner.

Serves 4

Cook

30M

Ingredients

1 tablespoon grated fresh ginger

2 tablespoons olive oil

1 tablespoon mirin

800 gram pork fillets

200 gram kale, stems removed, leaves sliced thinly

1 tablespoon fresh lemon juice

500 gram shredded red cabbage

1 fennel bulb, sliced thinly

2 tablespoons sesame seeds, toasted

1/2 cup micro herbs, such as red-vein sorrel (see tips)

Miso maple dressing

1 tablespoon white miso paste

1 tablespoon pure maple syrup

1 tablespoon fresh lemon juice

2 tablespoons olive oil

Method

1.Preheat oven to 200°C/180°C fan. Combine ginger, 1 tablespoon of the oil and mirin in a medium bowl. Add pork and turn to coat.

2.Heat a non-stick frying pan over high heat. Cook pork for 3 minutes or until golden brown all over. Transfer to an oven tray, then roast for 15 minutes or until just cooked through. Rest pork, covered loosely, for 5 minutes.

3.Meanwhile, place kale in a large bowl. Add juice and remaining oil. Season well. Massage oil mixture into kale to soften it, then add cabbage, fennel and seeds.

4.Make miso maple dressing by whisking all dressing ingredients in a small bowl until combined.

5.Place salad on a large plate. Slice pork and add to salad. Drizzle with miso maple dressing, then top with micro herbs.

Use a mandoline or V-slicer to finely slice the fennel.
You can use fresh coriander leaves instead of the micro herbs, if you like.
Dressing can be made a day ahead. Keep refrigerated.

Note