Ingredients

Method

• 500-600 g smoked pork fillet
• olive oil, for rubbing
• 1 cup orange juice
• ¼ cup coriander leaves, chopped
• 1 red chilli, chopped
• 1 clove garlic, crushed
• sea salt and freshly ground black pepper, to taste
For the orange salad:
• 4 oranges, peeled and sliced
• 1 red onion, thinly sliced
• 2 T olive oil
• sea salt and freshly ground black pepper
• smoked paprika, for sprinkling (optional)

Method

Ingredients

Preheat the oven to 190°C.
Trim the pork if necessary. Moisten with olive oil then sear in a pan over a high heat.
Transfer to a baking dish large enough to just hold the pork. Mix the remaining ingredients together and pour over the pork.
Bake for 15 minutes, or until cooked through but still moist.
Serve with the orange salad.

To make the orange salad: Arrange the orange slices on a serving plate or in a shallow bowl and add the onion. Spoon over the lemon juice and oil, then season to taste. Sprinkle lightly with smoked paprika, if using.

Leftovers? Combine any leftovers into a salad moistened with the pan juices. Add bitter leaves, chicory or rocket tossed with olive oil.

TASTE’s take:
The pork and orange salad alone make a more than adequate meal, the rich, citrussy flavours working very well together. If you’re after something quite substantial, add sweet potatoes, cooked whichever way takes your fancy.