This Summer Salad with Pan-Fried Pork is the perfect option for your next lunch. Preparing this delectable salad is easy, and the nectarines perfectly complement the pork.
Servings: 4 | Prep time: 10 minutes | Cooking time: 15 minutes | Cut: Pork fillet
Ingredients
- 2 whole pork fillets
- Salt, pepper
- 1 cup breadcrumbs
- 2 Tbsp. dried sage (see tip)
- 25ml olive oil
- 1 bag of salad leaves
- 2 nectarines, sliced
- 1 pack of Israeli (mini) cucumbers, sliced
- 1 pack of spring onions, sliced
- To serve, pomegranate pips and raw beetroot shavings
Method
- Pat the fillets dry with a kitchen towel.
- Season with salt, pepper, and cover with the sage.
- Heat the olive oil in a pan and sauté the fillets over medium heat, frequently turning, until cooked medium to well (pink in the middle).
- Let the fillets rest for 10 minutes, and then slice.
- Arrange salad ingredients in a bowl, top with sliced pork and top with pomegranate and beetroot.
- Drizzle with your favourite dressing and serve with fresh bread or pita.
For the sage crumbs
Mix the dried sage with the breadcrumbs.
