Pork with orange & mustard dressing

Pork with orange & mustard dressing
Nutrition Information
  • Serves: 0
  • Calories: 1144
  • Fat: 20g
  • Sodium: 1621g
  • Fiber: 24g
  • Protein: 111g
  • Cholesterol: 246g
  • ½ cup (125ml) fresh orange juice
  • 1 Tbls wholegrain mustard
  • 4 pork loin medallions
  • 250 grams iceberg lettuce
  • 400 Grams chickpeas, rinsed, drained
  • ½ bunch mint, leaves
  • 2 Lebanese cucumbers, peeled into ribbons
  1. Combine the orange juice and mustard in a glass or ceramic dish. Add the pork and turn to coat. Set aside for 15 minutes.
  2. Meanwhile, combine the iceberg salad kit, chickpeas, mint and cucumber. Set aside.
  3. Heat a non-stick frying pan over a medium heat. Drain the pork and reserve the marinade. Cook the pork for 3 minutes each side. Add
  4. the reserved marinade to the pan with the pork and bring to the boil. Simmer for 1-2 minutes or until it reduces slightly.
  5. Serve the pork and sauce with the salad.
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