Pork, Beetroot And Orange Salad

By Kate Murdoch

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All you have to do is throw all your ingredients of Pork, Beetroot And Orange Salad

  1. 2 x 350g pork fillets, trimmed and halved
  2. salt and pepper
  3. 2 tablespoons olive oil
  4. 1 small garlic clove, crushed
  5. 3 teaspoons sherry vinegar
  6. 400g can whole baby beets, drained and halved
  7. 2 oranges, sliced
  8. 75g baby spinach leaves, to serve

The instruction how to make Pork, Beetroot And Orange Salad

  1. Preheat oven to 200u00b0C. Line a baking tray with non-stick baking paper.
  2. Spray a large non-stick frying pan with oil spray and place over high heat. Sprinkle the pork with salt and pepper. Cook the pork in batches for 4-5 minutes, turning regularly until golden brown.
  3. Place pork on lined tray and bake for 8-10 minutes or until cooked to your liking. Remove from the oven, cover and keep warm.
  4. Meanwhile, return the pan to medium-low heat. Add the oil and garlic. Cook, stirring, for 2 minutes. Add the sherry vinegar, baby beets and salt and pepper to taste. Add the orange slices and cook for 1 minute or until warmed through.
  5. To serve, slice the pork. Divide spinach leaves among serving plates and top with a little beetroot and orange salad, and pork. Drizzle with a little of the pan juices and serve immediately.

Nutritions of Pork, Beetroot And Orange Salad

fatContent: 324.084 calories
saturatedFatContent: 11 grams fat
carbohydrateContent: 2 grams saturated fat
sugarContent: 13 grams carbohydrates
fibreContent: 13 grams sugar
proteinContent:
cholesterolContent: 41 grams protein
sodiumContent: 166 milligrams cholesterol

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