Fennel and cumin pork with pear and baby spinach salad
- 09.03.2017
- 422
Roasted red onion and double-spiced lean pork make this a winter salad to savour.
Recipe «Fennel and cumin pork with pear and baby spinach salad» presented in category Recipes / Meat, to prepare this dish you will need no more 20 minutes. To make this dish at home by prescription from the author sheff would need: 2 large firm ripe pears, quartered, cored, 1 red onion, halved, cut into thin wedges, Olive oil spray, 2 tbsp balsamic vinegar, 2 tsp fennel seeds , 2 tsp cumin seeds, 4 pork loin steaks, 100g baby spinach leaves .
Ingredients:
- 2 large firm ripe pears, quartered, cored
- 1 red onion, halved, cut into thin wedges
- Olive oil spray
- 2 tbsp balsamic vinegar
- 2 tsp fennel seeds
- 2 tsp cumin seeds
- 4 pork loin steaks
- 100g baby spinach leaves
Instructions
- Preheat oven to 180°C. Line a large baking tray with non-stick baking paper. Cut each pear quarter in half lengthways. Arrange the pear and onion, in a single layer, on the lined tray. Spray lightly with olive oil spray. Drizzle over 1 tablespoon of vinegar. Roast in oven for 20 minutes.
- Meanwhile, place the fennel and cumin seeds in a mortar and pound with a pestle until coarsely crushed. Sprinkle over both sides of the pork.
- Heat a non-stick frying pan over medium-high heat. Spray with olive oil spray. Cook the pork for 3-4 minutes each side for medium or until cooked to your liking. Transfer to a plate. Cover with foil. Set aside for 5 minutes to rest.
- Place the pear, onion and spinach in a bowl. Drizzle over the remaining vinegar. Gently toss until just combined. Thinly slice the pork across the grain.
- Divide the pear mixture among serving dishes and top with the pork. Season with pepper to serve.