Sweet oranges and bitter radicchio play against each other in this perfectly textured pork salad.
- Heat a large non-stick frying pan over medium heat. Lightly brush the pan with oil to grease. Add the pork and cook for 4-5 minutes each side for medium or until cooked to your liking. Transfer to a plate and cover with foil to keep warm.
- Meanwhile, use a small sharp knife to remove the orange segments, cutting close to either side of the white membrane. Transfer the segments to a large bowl. Add the radicchio, fennel and spinach and toss to combine. Place the orange juice, oil and mustard in a jug. Use a fork to whisk until well combined. Taste and season with salt and pepper.
- Thickly slice the pork across the grain. Add to the radicchio mixture and gently toss until just combined. Divide the salad among serving bowls and drizzle with dressing to serve.
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