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Citrus-Strawberry Pork & Pasta Salad

Yields4 Servings
Prep Time8 minsCook Time12 minsTotal Time20 mins
 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
  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
  cup Pine Nuts
 2 cups Rocket Leaves

Directions

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.

Citrus-Strawberry Pork & Pasta Salad