Marmalade-glazed pork with bean and celery salad

Recipes / Meat

Dust off your barbecue for this fabulous marmalade-glazed pork favourite!

Recipe «Marmalade-glazed pork with bean and celery 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: 4 pork loin chops, Olive oil cooking spray, 200g green beans, trimmed, halved, 1/2 small red onion, thinly sliced, 2 celery stalks, trimmed, thinly sliced diagonally , 100g mixed salad leaves, 1 tbsp wholegrain mustard, 2 tbsp white wine vinegar , 1 tbsp extra virgin olive oil, Pinch caster sugar, 1/3 cup mandarin and orange marmalade, 3cm piece fresh ginger, grated, 1 tsp fennel seeds, 2 tbsp chopped fresh flat-leaf parsley leaves, 2 garlic cloves, crushed.

Ingredients:

  • 4 pork loin chops 
  • Olive oil cooking spray 
  • 200g green beans, trimmed, halved 
  • 1/2 small red onion, thinly sliced 
  • 2 celery stalks, trimmed, thinly sliced diagonally 
  • 100g mixed salad leaves 
  • 1 tbsp wholegrain mustard 
  • 2 tbsp white wine vinegar 
  • 1 tbsp extra virgin olive oil 
  • Pinch caster sugar 
  • 1/3 cup mandarin and orange marmalade 
  • 3cm piece fresh ginger, grated 
  • 1 tsp fennel seeds 
  • 2 tbsp chopped fresh flat-leaf parsley leaves 
  • 2 garlic cloves, crushed 

Instructions

  1. Make marmalade, ginger and fennel seed glaze: Combine marmalade, ginger, fennel seeds, parsley and garlic in a jug.
  2. Place pork in a shallow glass or ceramic dish. Pour over marinade. Turn to coat. Cover. Refrigerate overnight.
  3. Heat a barbecue chargrill or chargrill pan over medium heat. Spray pork with oil. Cook for 4 to 5 minutes, each side, or until browned all over and cooked through. Transfer to plate. Cover with foil. Stand for 5 minutes to rest.
  4. Meanwhile, place beans in a microwave-safe bowl. Add 2 teaspoons cold water. Cover. Microwave on HIGH (100%) for 1 minute 30 seconds or until just tender. Rinse under cold water. Drain.
  5. Combine beans, onion, celery and salad leaves in a large bowl. Using a fork, whisk mustard, vinegar, oil and sugar together in a jug. Pour over salad. Toss gently to combine.
  6. Serve pork with salad.