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.
Pork fillet salad with miso maple dressingJames Moffat


Miso maple dressing


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.


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