Pork Family friendly

Spanish pork with orange and poppyseed salad

Name: Spanish pork with orange and poppyseed salad
Prep time: 85 min
Cook time: 6 min
Total time: 91 min
Yield: 4
Ingredients: 1 teaspoon cumin; 1 tablespoon smoked paprika (pimenton); Zest and juice of 1 orange; 1/3 cup (80ml) tomato sauce (ketchup); 1/3 cup (80ml) maple syrup; 2 pork fillets (about 500g each), trimmed, halved; 2 oranges; 3 Lebanese cucumbers, halved lengthways, seeds removed, sliced; 1/4 cup coriander leaves; 2 long red chillies, seeds removed, finely chopped; 1/3 cup (80ml) white wine vinegar; 1/2 cup (125ml) olive oil; 2 tablespoons caster sugar; 2 tablespoons poppyseeds

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1h 25m

06m

Spanish pork with orange & poppyseed salad

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Try the classic orange and poppyseed combination in a savoury context with this succulent Spanish pork.

1 teaspoon cumin
1 tablespoon smoked paprika (pimenton)
Zest and juice of 1 orange
1/3 cup (80ml) tomato sauce (ketchup)
1/3 cup (80ml) maple syrup
2 pork fillets (about 500g each), trimmed, halved

Orange and poppyseed salad

2 oranges
3 Lebanese cucumbers, halved lengthways, seeds removed, sliced
1/4 cup coriander leaves
2 long red chillies, seeds removed, finely chopped
1/3 cup (80ml) white wine vinegar
1/2 cup (125ml) olive oil
2 tablespoons caster sugar
2 tablespoons poppyseeds

Method

1.

Combine all the ingredients in a zip-lock bag and shake well to coat the pork. Marinate the meat in the fridge for at least 1 hour or overnight.
2.

For the salad, zest the rind of 1 orange and set aside in a small bowl. Peel both oranges, then halve and slice the flesh. Place in a large bowl with the cucumber, coriander and chilli. Add the vinegar, oil, sugar and poppyseeds to the zest bowl, season well and whisk to combine. Set salad and dressing aside.
3.

Preheat a chargrill pan or barbecue on medium-high heat. Cook the pork, turning, for 5-6 minutes until blackened on the outside and cooked through. Set aside loosely covered with foil for 5 minutes to rest, then slice. Divide the salad mixture among 4 plates, top with the sliced pork, then drizzle with the orange and poppyseed dressing.