Roasted Pork Fillets on Mixed Leaves Salad

Name: Roasted Pork Fillets on Mixed Leaves Salad
Cuisine: South African
Ingredients: 4 Pork fillets; 1 teaspoon Crushed ginger and garlic; 1 teaspoon Spice for Pork; 2 tablespoons Worcester Sauce; 1 pack mixed salad leaves; Sliced radishes; Half cup chick peas; Half cup sundried tomatoes; - 12 plum tomatoes; Half cup grated red cabbage; FOR THE DRESSING: 2 tablespoons lemon juice; Quarter cup balsamic vinegar; Half cup Olive oil; Salt and pepper

Thamsi Mtshali @ThamsiM_mycooking

Soweto

A filling meal with a twist

Thamsi Mtshali @ThamsiM_mycooking

Soweto

A filling meal with a twist

Saved

Ingredients

4Pork fillets
1 teaspoonCrushed ginger and garlic
1 teaspoonSpice for Pork
2 tablespoonsWorcester Sauce
1 packmixed salad leaves
Sliced radishes
Halfcup chick peas
Halfcup sundried tomatoes
- 12 plum tomatoes
Halfcup grated red cabbage
FOR THE DRESSING:2 tablespoons lemon juice
Quarter cup balsamic vinegar
Halfcup Olive oil
Salt and pepper

Saved

Steps

1

In a large bowl, mix together the Crushed ginger and garlic, Spice for Pork and Worcester Sauce, then add in the pork and rub in the sauce to marinade. Leave in the refrigerator for an hour or longer.
2

Take the pork out of the fridge and place the pork fillets on a baking tray and roast at 180 degrees centigrade for an hour, careful not to roast too dry. Remove from oven and let it rest and cool.
3

To assemble:
In a platter dish, place a layer of salad leaves, some tomatoes and sundried tomatoes.
Place the pork, overlapping each other.
Then sprinkle sparingly with red cabbage, tomatoes, radishes and the chick peas.
4

For the dressing, mix together all the ingredients and shake well to combine.