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Photo of Pork, mango and herb salad by WW

Pork, mango and herb salad

7
Points®
Total Time
35 min
Prep
15 min
Cook
20 min
Serves
4
Difficulty
Moderate
Salads have come a long way since the days of ice-berg lettuce and tomato – this gourmet option calls on mango for sweetness, pork for satiety and herbs for health

Ingredients

Pork fillet or tenderloin, raw

400 g, fat trimmed, (buy 500g)

Fennel seeds

3 tsp, crushed

Lemon juice

¼ cup(s), (60ml)

Olive oil

1 tbs

Honey

2 tbs

Garlic

1 clove(s), crushed

Avocado

1 medium, thinly sliced

Mango

1 medium, peeled, thinly sliced

Fresh mint

½ cup(s)

Rocket

100 g

Watercress

½ cup(s)

Oil spray

1 x 3 second spray(s)

Instructions

  1. Preheat oven to 220°C or 200°C fan-forced. Line a baking tray with baking paper. Place pork on prepared tray and lightly spray with oil. Rub with crushed fennel seeds, then bake for 20 minutes or until cooked. Cover with foil. Allow to rest for 5 minutes before thinly slicing.
  2. Meanwhile, whisk juice, oil, honey and garlic together in a small bowl. Season with salt and freshly ground black pepper.
  3. Combine pork, avocado, mango, mint, rocket and watercress in a large bowl. Drizzle with honey dressing, tossing gently to combine. Transfer to a shallow and wide serving bowl and serve.

Notes

TIP: If you prefer, omit the fennel seeds and sprinkle lamb with cracked black pepper or paprika instead.

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