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.

  • 30 mins cooking
  • Serves 4
  • Print


  • 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


  • 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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