Pork, pecan and spinach salad

You only need 6 ingredients to make a dish great - heres the proof!

Cut pork in half crossways. Rub with oil. Season with salt and pepper.
Heat a large frying pan over medium-high heat. Cook pork for 5 minutes each side or until browned and just cooked through. Transfer to a board. Cover with foil. Set aside for 5 minutes. Thinly slice.
Meanwhile, cook onion, stirring, for 3 minutes or until softened. Combine spinach, capsicum and pecans in a bowl. Add pork and onion. Drizzle with dressing. Toss to combine. Serve.

Source

600g pork fillet

2 tsp Azalea grapeseed oil

1 small red onion, halved, thinly sliced

120g baby spinach

100g chargrilled red capsicum, drained, thinly sliced

1/2 cup pecan nuts, toasted, chopped

1/4 cup 99% fat-free Italian balsamic dressing

Mixing Bowl Set

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