Pork Fillet with Warm Quinoa, Orange and Olive Salad

By Dixie Elliott

Pork Fillet with Warm Quinoa, Orange and Olive Salad
For a hearty yet light midweek meal, pair this quinoa, orange and olive salad with tender pork.

Don’t be scared to introduce sweet flavours into your savoury dishes. In this recipe, orange segments are complemented by olives and celery to provide the perfect accompaniment to pork.

2 pork fillets

1 cup quinoa, rinsed

3 oranges

2 stalks celery, thinly sliced

½ cup pitted black olives, sliced

¼ cup extra-virgin olive oil

1 tbsp honey

Rocket leaves, to serve

Pork Fillet with Warm Quinoa, Orange and Olive Salad Method

1 Preheat oven to 200˚C. Season pork fillets with salt and pepper. Place into a baking tray lined with baking paper. Roast for 15 minutes for medium or until cooked to your liking. Stand for 10 minutes, covered to keep warm, before slicing.

2 Place 2 cups of water into a saucepan and place over a high heat. When boiling, add quinoa and return to the boil. Reduce heat to medium and simmer for 8-10 minutes or until tender. Drain.

3 Finely grate rind of 1 orange and place into a jug. Remove skin and pith from oranges. Break into segments over a bowl to catch juice. Place orange segments into a bowl with celery and olives. Add quinoa and toss until combined.

4 Add oil, ¼ cup orange juice, honey, salt and pepper to jug with orange rind. Whisk until well combined. Spoon quinoa salad onto serving plates. Add sliced pork and rocket. Drizzle with dressing and serve.

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