Mustard & Orange Pork Salad

By Alison Roberts

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All you have to do is throw all your ingredients of Mustard & Orange Pork Salad

  1. 350g orange sweet potato, peeled, cut into 5mm-thick slices
  2. 200g green beans, topped, cut into 3cm pieces
  3. 2 teaspoons olive oil
  4. 4 Heart Smart pork butterfly steaks
  5. 1 bunch watercress, leaves picked (or 100g mixed baby salad leaves)
  6. 2 Lebanese cucumbers, peeled into long ribbons
  7. 1/3 cup (80ml) fresh Valencia orange juice
  8. 1 tablespoon wholegrain mustard
  9. 1 tablespoon honey
  10. 2 teaspoons olive oil
  11. 1 garlic clove, crushed
  12. Salt & freshly ground pepper

The instruction how to make Mustard & Orange Pork Salad

  1. Place the sweet potato in a shallow microwave-safe dish with a few tablespoons of water. Cook on High/100% for 2-3 minutes or until tender. Drain. Place the beans in a shallow dish with a few tablespoons of water. Cook on High/100% for 1-2 minutes or until bright green and tender crisp. Drain.
  2. Heat the oil in a large non-stick frying pan over a medium-high heat. Add the sweet potato and cook for 1-2 minutes each side or until golden. Remove from the pan. Add the pork and cook for 2-3 minutes each side. Cut the steaks in half.
  3. To make the dressing, whisk the orange juice, mustard, honey, oil and garlic together. Season well with salt and pepper.
  4. Combine the watercress, cucumber, beans and sweet potato. Drizzle salad with the dressing. Top with the pork. Serve immediately.

Nutritions of Mustard & Orange Pork Salad

fatContent: 352.525 calories
saturatedFatContent: 7 grams fat
carbohydrateContent: 1 grams saturated fat
sugarContent: 22 grams carbohydrates
fibreContent: 14 grams sugar
cholesterolContent: 46 grams protein
sodiumContent: 162 milligrams cholesterol

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