Sticky orange glazed pork with feta and snow pea tendril salad

Sticky orange glazed pork is a perfect contrast to the feta and snow pea salad in this low cal dinner recipe.

Recipe «Sticky orange glazed pork with feta and snow pea tendril salad» presented in category Recipes / Meat, to prepare this dish you will need no more 15 minutes. To make this dish at home by prescription from the author sheff would need: 125ml fresh orange juice, 1 tbs brown sugar, 1 1/2 tsp grated fresh ginger, 4 x 200g pork loin cutlets, 230g frozen baby peas , 4 small radishes, trimmed, thinly sliced, 75g snow pea tendrils, 70g creamy feta, crumbled , 2 tsp white balsamic vinegar, 2 tsp olive oil.

Ingredients:

• 125ml fresh orange juice 
• 1 tbs brown sugar 
• 1 1/2 tsp grated fresh ginger 
• 4 x 200g pork loin cutlets 
• 230g frozen baby peas 
• 4 small radishes, trimmed, thinly sliced 
• 75g snow pea tendrils 
• 70g creamy feta, crumbled 
• 2 tsp white balsamic vinegar 
• 2 tsp olive oil 

Instructions

1. Preheat oven to 200C/180C fan forced. Place juice, sugar and ginger in a saucepan over medium heat. Bring to the boil. Reduce heat to low and simmer for 2-3 minutes or until syrupy and reduced by half.
2. Heat a large non-stick frying pan over high heat. Spray with olive oil. Cook pork, for 1-2 minutes each side, or until golden. Place a wire rack over a large baking tray lined with baking paper. Transfer pork to prepared tray. Brush pork with half the orange mixture. Roast, basting with remaining orange mixture twice during cooking, for 10-12 minutes or until pork is cooked through.
3. Meanwhile, blanch the peas in a saucepan of boiling water until tender crisp. Refresh under cold running water. Drain well. Place peas, radish, snow pea tendrils and feta in a large bowl. Whisk together the vinegar and olive oil. Drizzle over the salad and gently toss to combine. Divide among plates and serve with the pork.