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Balsamic-roasted pork with berry salad

  • 1
  • Easy
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Recipe Ingredients

  • 4 tbsp balsamic vinegar
  • 2 tbsp extra-virgin olive oil
  • 3 tsp Dijon mustard
  • 2 tsp fresh origanum leaves, finely chopped
  • 2 medium fennel bulbs, cut into 0,5cm-thick slices
  • 1 small red onion (110g to
  • 170g), thinly sliced
  • 450g pork fillet
  • salt and freshly ground
  • black pepper
  • 450g strawberries
  • ¼ cup fresh basil leaves
  • 140g baby spinach
  • 85g blackberries

Recipe Directions

  1. Preheat oven to 220°C.
  2. In a large bowl, whisk 3 tablespoons vinegar, 1 tablespoon oil, 2 teaspoons mustard and origanum. Add fennel, tossing until well coated. Arrange on outer edges of a 45cm by 30cm baking tray. To same bowl, add onion, tossing until well coated. Arrange onion in centre of tray. Add pork to same bowl and toss until coated; place on top of onion.
  3. Sprinkle vegetables and pork with ¼ teaspoon salt and ⅛ teaspoon pepper. Roast for 15 to 20 minutes or until thickest part of meat is 60°C. Stand for 5 minutes.
  4. While pork roasts, hull and slice strawberries. Finely chop basil and place in large bowl.
  5. In bowl with basil, whisk together remaining 1 tablespoon balsamic vinegar,1 tablespoon oil, 1 teaspoon mustard and ⅛ teaspoon salt until well combined. Add fennel, onion, spinach and strawberries to bowl, tossing until well mixed.
  6. Divide strawberry mixture among four serving plates. Top with blackberries and thinly sliced pork.
Each Serving About 1 320kJ, 26g protein, 30g carbohydrate, 11g total fat (2g saturated), 10g fibre, 62mg cholesterol.

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