Grilled pork, pear and spinach salad
2
Points®
Total time: 55 min • Prep: 15 min • Cook: 10 min • Serves: 4 • Difficulty: Easy
Salty pork, sweet pear and crunchy red onion mixed together in this gourmet salad that belongs on your summer menu.
Ingredients
Ground paprika
1 tsp, smoked
Fennel seeds
1½ tsp
Olive oil
1 tbs
Pork fillet or tenderloin, raw
400 g, fat trimmed, halved (buy 500g)
Pear(s)
3 medium, (corella), core removed, cut into wedges
Baby spinach
150 g
Lebanese cucumber
2 medium, cut into 2cm pieces
Red onion
½ medium, thinly sliced
Red wine vinegar
1½ tbs
Whole grain mustard
1 tsp
Instructions
1
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.
2
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.
3
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.
People Also Like
Join the #1 doctor-recommended weight-loss programme*
*Based on a 2023 survey by Cerner Enviza of 500 doctors who recommend weight-loss programmes to patients.