Pork, apple and mint salad
4
Points®
Total time: 15 min • Prep: 0 min • Cook: 15 min • Serves: 4 • Difficulty: Easy
Ingredients
Olive oil
1½ tbs
Pork medallion or loin steak, raw
400 g
Fennel
1 medium, shaved, fronds reserved
Green apple, unpeeled
2 medium, cut into matchsticks
Apple cider vinegar
1 tbs
Lemon juice
2 tbs
Mixed salad leaves
120 g, baby leaves
Celery
1 stick(s), thinly sliced
Pecans
⅓ cup(s), (40g), toasted
Fresh mint
½ cup(s)
Lemon(s)
1 medium, cut into wedges to serve
Instructions
1
Heat 2 teaspoons oil in a large non-stick frying pan over high heat. Season pork with salt and pepper and cook for 3 minutes each side or until cooked to your liking. Transfer to a plate. Cover pork with foil and set aside to rest for 2–3 minutes before thinly slicing.
2
Meanwhile, combine shaved fennel and apple in a large bowl. Add vinegar, juice and remaining oil and toss to coat.
3
Add salad leaves and celery to fennel mixture and toss to coat. Season with salt and pepper. Top salad with sliced pork and sprinkle with pecans, mint and reserved fennel fronds. Serve with lemon wedges.
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