Ingredients

1 tsp coriander seeds
1 tsp black peppercorns
1 tsp sesame oil
1 tbs peanut oil
3 tbs tamari
1 tsp ginger, grated
1 garlic clove, crushed
500g free-range pork fillet
200g fresh pineapple, centre core removed
2 small red chillis, seeds removed & finely diced
1 tbs lime juice
1 bunch watercress, sprigs picked
1/2 bunch coriander, roughly torn
1/2 bunch mint, leaves picked
1 tbs fried shallots (available at Asian grocers)

Directions

Blend coriander seeds, peppercorns, sesame oil, peanut oil, tamari, ginger and garlic. Set aside 1 tbs for the dressing and marinate the pork fillet in the remainder for at least 30 minutes (longer, if possible).

Preheat oven to 220°C. Dice pineapple and toss with chilli.Whisk together reserved tablespoon of dressing with lime juice.

Heat a frypan over high heat, spray with oil and, discarding marinade, sear pork fillet to brown on all sides. Transfer to a baking dish and bake for 10 minutes.

Remove from oven, loosely cover with foil and rest for 10 minutes, then slice thinly.

Divide watercress between four plates, top with pineapple, sliced pork and scatter over coriander and mint.

Drizzle over dressing and sprinkle with fried shallots.

Nutrition

(Per Serve)

Energy 974.5kj

Calories 232.7cals

Carbs 6.1g

Sugar 5.3g

Dietary Fibre 3.7g

Protein 31.6g

Sat Fat 1.6g

Fat 8.1g

Thai Pork Salad

Ingredients

Directions

Nutrition