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Hoisin pork and nashi pear salad

Hoisin pork and nashi pear salad

Total Time
20 min
10 min
10 min
Crisp and fresh with a hint of sweetness is what this salad delivers with its marinated pork and grilled pear. With a few simple ingredients, you can create this filling salad for dinner mid-week.


Pork fillet or tenderloin, raw

400 g, (Buy 500g) fat trimmed

Hoisin sauce

2½ tbs

Nashi pear

2 medium, core removed, cut into thin wedges

Baby spinach

150 g

Lebanese cucumber

2 medium, cut into thin ribbons

Red onion

1 small, thinly sliced

Lemon juice

2 tbs

Sesame oil

2 tsp


  1. 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.
  2. 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.


SERVING SUGGESTION: Wholegrain bread.