Hoisin pork and nashi pear salad
Pork fillet or tenderloin, raw
400 g, (Buy 500g) fat trimmed
2 medium, core removed, cut into thin wedges
2 medium, cut into thin ribbons
1 small, thinly sliced
- Preheat a chargrill on medium-high. Brush pork with 1 tbs hoisin sauce. Grill pork, turning occasionally and brushing with another 1 tbs hoisin sauce after 4 minutes, for 10 minutes or until cooked. Transfer to a plate. Cover with foil.
- Grill nashi for 1 minute each side. Place in a bowl with baby spinach leaves, cucumbers and onion. Toss to combine. Whisk lemon juice, sesame oil and 2 tsp hoisin sauce in a bowl. Season. Add dressing to salad and toss. Top salad with thinly sliced pork.