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21/10/2024

Peppered Pork with Blood Orange, Pumpkin, Asparagus and Coriander Mayo

Peppered Pork Salad
A trans-seasonal salad meal that marries pork with sweet roast pumpkin, vibrant asparagus and the tang of orange, finished with a dollop of creamy coriander mayonnaise.

Serves:

4

Prep Time: 20 minutes

Cooking Time: 20 minutes

Download Recipe PDF

Ingredients

  • 500g pumpkin, peeled and cubed
  • extra virgin olive oil, for drizzling
  • sea salt and pepper, to taste
  • 2 blood oranges
  • 1 large golden shallot or 1/2 small onion, cut into thin rings
  • 1 bunch thick asparagus, ends peeled and trimmed
  • 400-500g pork fillet, trimmed
  • 40g wild rocket leaves
  • 1/4 cup roasted cashews
  • coriander leaves, for garnish
  • CORIANDER MAYONNAISE
  • 1 cup chopped coriander leaves and stalks
  • 2 cloves garlic, peeled
  • 1/4 cup egg mayonnaise

Method

  • Place pumpkin cubes on an oven tray, drizzle with oil, season with salt and roast in the upper part of the oven at 200°C for 15-20 minutes until golden brown.
  • Remove the rind and pith from one orange using a small sharp knife, and cut skinless orange into thin slices*. Juice the remaining orange and combine with shallot and 1/2 teaspoon salt.
  • Cut the asparagus into 5cm pieces and simmer in a frypan with 1/2 cup water until just cooked. Refresh under cold water and drain.
  • Coat pork fillet liberally in freshly ground pepper and chargrill for 10-15 minutes for medium or until cooked to your liking. Allow to stand for 5 minutes before slicing.
  • Arrange rocket and asparagus onto a platter and drizzle with oil, tossing gently. Arrange pumpkin, sliced pork, orange slices, onion and orange juice on top. Drizzle with oil.
  • Dollop with Coriander Mayonnaise, sprinkle with cashews and garnish with coriander leaves.
  • To make CORIANDER MAYO, blend all ingredients together in a small food processor or stab blender until smooth and season to taste.

Tips

  • Pork can be served slightly pink.
  • STYLING *Cut some of the orange rind into fine julienne for garnish.
  • DRINK Cider

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