Balsamic pork with rocket and butter bean salad

Canned beans and crumbled ricotta add soft, creamy textures to this super-healthy winner. Infuse lean pork with a fresh orange and ginger marinade, then pair it with a peppery salad.

Recipe «Balsamic pork with rocket and butter bean salad» presented in category Recipes / Meat, to prepare this dish you will need no more 10 minutes. To make this dish at home by prescription from the author sheff would need: 2 tsp finely grated fresh ginger, 80ml fresh orange juice, 2 1/2 tbsp balsamic vinegar, 4 pork medallions, Olive oil spray , 1 bunch rocket, ends trimmed, 6 small radishes, ends trimmed, thinly sliced, 1 x 400g can butter beans, rinsed, drained , 2 tsp olive oil, 100g low-fat ricotta, crumbled.

Ingredients:

• 2 tsp finely grated fresh ginger 
• 80ml fresh orange juice 
• 2 1/2 tbsp balsamic vinegar 
• 4 pork medallions 
• Olive oil spray 
• 1 bunch rocket, ends trimmed 
• 6 small radishes, ends trimmed, thinly sliced 
• 1 x 400g can butter beans, rinsed, drained 
• 2 tsp olive oil 
• 100g low-fat ricotta, crumbled 

Instructions

1. Combine the ginger, 60ml (1/4 cup) orange juice and 1 1/2 tablespoons of vinegar in a shallow glass or ceramic dish. Add the pork and turn to coat. Cover with plastic wrap and place in the fridge for 30 minutes to marinate.
2. Heat a large non-stick frying pan or chargrill over high heat. Spray with olive oil spray. Add the pork and cook for 3 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. Thickly slice across the grain.
3. Meanwhile, combine the rocket, radish and beans in a large bowl. Place the oil, remaining orange juice and vinegar in a small jug and whisk until well combined.
4. Divide the rocket mixture and pork among serving plates. Sprinkle with the ricotta. Drizzle over the dressing to serve.