1 Pork Fillet
1 tsp Vegetable Oil
¼ cup Balsamic Vinegar
¼ cup Olive Oil
2 tsp Lemon Juice
2 tsp Soy Sauce
1 tsp Sugar
¼ tsp Salt
¼ tsp Black Pepper
3 Garlic Cloves, Mashed
200 g Pasta, Cooked and Drained
½ cup Celery Stick, Chopped
½ Red Onion, Thinly Sliced
1 Blood Orange, Segmented
250 g Small Strawberries, Hulled
⅓ cup Pine Nuts
2 cups Rocket Leaves
1
In a large nonstick skillet, heat oil over high heat. Add pork fillet and fry 10 - 12 minutes. Let pork rest for a while and cut into thick slices. Return to pan and fry slices until they are brown. Set aside.
2
For dressing, whisk together ingredients. Keep in container, use enough for salad.
3
In a large serving bowl toss together pork, onion, pasta, celery, blood orange, rocket, strawberries and pine nuts with dressing. Serve with crusty rolls.
4
Chicken breasts can be used instead of pork fillet.
Ingredients
1 Pork Fillet
1 tsp Vegetable Oil
¼ cup Balsamic Vinegar
¼ cup Olive Oil
2 tsp Lemon Juice
2 tsp Soy Sauce
1 tsp Sugar
¼ tsp Salt
¼ tsp Black Pepper
3 Garlic Cloves, Mashed
200 g Pasta, Cooked and Drained
½ cup Celery Stick, Chopped
½ Red Onion, Thinly Sliced
1 Blood Orange, Segmented
250 g Small Strawberries, Hulled
⅓ cup Pine Nuts
2 cups Rocket Leaves