Punchy Pork Salad

Punchy Pork Salad

Finding yourself eating the same tasteless salad everyday for lunch? Try this one… you won't regret it.

Macro Per Serve
Carbs: 8.7 g  Protein: 30.9 g  Fat: 4.3 g

Ingredients (4 servings)
  • Soy Sauce average all brands 25ml
  • Garlic fresh raw 3g
  • Masterfoods Chinese Five Spice Herbs 5g
  • Pork Fillet trimmed 500g
  • Olive Oil 10ml
  • Birds Eye Country Harvest Spring Greens 100g
  • Capsicum Red fresh raw edible portion only 100g
  • Mushrooms Button fresh raw 100g
  • Pear fresh raw average all varieties 250g
  • Coriander leaves fresh 40g
  • Mint leaves fresh 15g
  • Chilli Red fresh raw 1pod

Method
  1. Mix Chinese five-spice with soy sauce and garlic and in a small ceramic bowl. Add pork and toss to coat. Cover and refrigerate for at least 2 hours.
  2. Preheat oven to 180°C for fan-forced oven or 200°C for standard oven. Drain pork, reserving marinade. Put pork in a shallow roasting pan and roast for 15 to 20 minutes or until just cooked through. Transfer to a plate and cover with foil. Rest pork for 5 minutes.
  3. Meanwhile place reserved marinade in a small saucepan and add 2 tablespoons of water. Bring to the boil over high heat. Reduce heat to medium and simmer for 3 minutes. Transfer to a bowl and stir in oil. Set aside to cool.
  4. Slice pork into thin slices across the grain and combine Asian greens, capsicum, mushroom, pear, coriander, mint and chopped chilli in a large bowl. Add pork and dressing.
  5. Toss to combine and serve immediately.