Citrus pork fillet with spinach and orange salad

Serves 4

List:6 oranges,5T sugar,2 garlic cloves,2 pork fillets,300g baby spinach,1/4C pecans,100g mange tout,2T OJ,T lemon juice,t Dijon,T olive oil

 

For the glaze:

3 oranges, juiced and 1 zested

4 Tbs sugar

2 cloves garlic, crushed

2 pork fillets

Salt and pepper

 

For the salad:

300g baby spinach

¼ cup pecan nuts, toasted and chopped

100g mange tout, halved

3 oranges, segmented

 

For the dressing:

2 Tbs orange juice

1 Tbs lemon juice

1 tsp Dijon mustard

1 tsp sugar

1 Tbs olive oil

 

How To Make It: 

1. Combine the ingredients for the glaze in a pot and bring to boil.
2. Reduce the liquid until a syrupy consistency.
3. Season the pork with salt and pepper then brush with the glaze and fry in lightly oiled pan for about 5 minutes per side.
4. Continue basting with the glaze until the pork is cooked through.
5. Combine the salad ingredients  in a large bowl
6. Whisk together all ingredients for the dressing  and pour over the salad and toss
7. Serve the pork fillet sliced on top of the salad.