Orange-and-miso pork fillet

Woolworths is committed to sustainability via our good business journey. Seasonal (and other) products might not always be in stock.

“If the weather allows, I’ll sometimes braai the pork for that delicious chargrilled crust.” – Hannah Lewry

Ingredients

500 g pork fillet
peanut or sesame oil, for frying
fresh coriander, for serving (optional)
For the marinade:
3 T Woolworths miso paste
2 T honey
4 T fresh orange juice
1 T wholegrain mustard
1 t fresh ginger, grated
For the salad:
200 g vermicelli noodles
2 cucumbers
2 sticks celery
2 grapefruit
2 oranges
100 g roasted peanuts
1 red chilli, sliced
For the dressing, whisk:
1/4 cup lime juice
1 T fish sauce
1 T rice wine vinegar
1 t fresh ginger, grated
2 T smooth peanut butter
1 clove garlic, minced

Cooking Instructions

1. To make the marinade for the pork, place all the ingredients except the pork into a large bowl and whisk to combine. Cut the pork into 4 even sized medallions. Place the pork into the marinade and toss to coat. Set aside at room temperature for 30 minutes while you make up your salad. (unless its a very hot day pop in the fridge).

2. To make the dressing whisk all the ingredients together in a bowl and set aside.

3. To cook the noodles, soak them in boiling water for 10 minutes or until just soft. Drain and rinse and assemble on your serving platter.

4. Using a veggie peeler or ‘noodle’ veggie peeler, peel the entire cucumber to make strands or juillenne cuts, do the same with the celery and arrange both onto the serving platter. Using a paring knife top and tail both the orange and the grapefruit. Cut away the skin using the knife, leaving no pith behind. Slice into rounds and arrange on top of the bed of noodles and salad ingredients.

4. Preheat the oven to 180C°.

5. Once the pork has marinaded, heat a large ovenproof frying pan with a drizzle of peanut or sesame oil, once hot, sear off the pork medallions on all sides until charred, sticky and delicious. Place the pan in the oven for 10-15 minutes until cooked through.

6. Remove from the oven and rest for 5 minutes before slicing. Dress the salad with dressing and arrange the sliced pork on top and sprinkle with the roasted peanuts and chilli. Fresh herbs like mint and coriander would be a great addition to this salad.

Cook's note: Braai the pork for a delicious chargrilled crust. Once you've dressed the salad, serve it immediately to retain its crunch.

Find more citrus recipes here.

Photograph: Robbert Koene
Food assistant: Claire-Ellen Van Rooyen