150g sourdough bread, coarsely torn
1tbsextravirginoliveoil,
plus extra, to serve
450g (1 large) pork fillet
1 tbs honey
2tspwhitewinevinegar
80gbabyrocket
(^1) ⁄ 2 cup fresh basil leaves
2yellowpeaches,
cutintowedges
1 small fennel bulb,
thinly sliced
150g grape tomatoes,
halved
pickled jalapeño
1 fresh jalapeño, deseeded,
thinly sliced
(^1) ⁄ 2 small red onion, finely chopped
2tbswhitewinevinegar
2 tsp caster sugar
(^1) ⁄ 2 tsp sea salt
1 For the pickled jalapeño, combine
thechilliandonioninasmallbowl.
Combine vinegar, sugar and salt in
a microwave-safe bowl. Microwave
on High for 30 seconds or until hot.
Pour over chilli mixture. Set aside
to develop the flavours.
2 Preheatovento
180°C/160°C fan
forced.Lineabaking
tray with baking
paper. Place bread
on prepared tray.
Drizzle with oil.
Season.Bakefor
12minutesoruntilthe
bread is golden and crisp.
3 Heat an ovenproof frying pan over
medium-high heat. Spray the pork
with oil. Season. Cook, turning, for
5minutesoruntilbrowned.Transfer
tooven.Roastfor8minutes.Pour
over combined honey and vinegar.
Roastforafurther5minutesoruntil
just cooked through. Set aside to
restfor5minutes.Slicethepork.
4 Arrangetherocket,basil,peach,
fennel, tomato and sliced pork on
a serving plate. Drizzle with the
pickledjalapeñomix,panjuices
from the pork and extra olive oil.
PER SERVE•34g protein•10g fat
(2g saturated fat)•35g carb
- 6g dietary fibre • 375 Cals (1569kJ)
pickled jalapeño, peach & honey pork salad
serves4|prep & cooking 40 mins
switch it!
You can replace
thepork filletwith
leftover roast pork
or leave it out and
serve the salad
as a side with roast
or barbecue pork.
secret
ingredient
Homemadepickled
jalapeño chillimakes
a tasty, fiery dressing,
perfect with pork.eas
chilli
ickle
January/February 2017taste magazine 31
cook it now!