21/10/2024
Peppered Pork with Blood Orange, Pumpkin, Asparagus and Coriander Mayo
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
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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