Grilled pork, pear and spinach salad
1 tsp, smoked
Pork fillet or tenderloin, raw
400 g, fat trimmed, halved (buy 500g)
3 medium, (corella), core removed, cut into wedges
2 medium, cut into 2cm pieces
½ medium, thinly sliced
Red wine vinegar
Whole grain mustard
- Combine paprika, fennel and half the oil in a medium glass or ceramic dish. Add pork and turn to coat. Cover and refrigerate for 30 minutes.
- Preheat a chargrill or barbecue over medium-high heat. Cook pork, turning, for 6–8 minutes for medium or until cooked to your liking. Transfer to a plate. Cover pork with foil and set aside to rest for 5 minutes before slicing thinly. Cook pears for 1–2 minutes each side or until golden.
- Combine spinach, cucumber and onion in a bowl. Whisk vinegar, mustard and remaining oil in a small bowl. Add dressing, pork and pears to salad and toss gently to combine. Serve.