Pork Scotch Fillet with Roasted Pear and Bulgur Salad
Ready in 25 minutes
• Serves 1
This dish most recently appeared in My Classic (5 Meals For 1) on Sunday, May 21, 2017.
This dish most recently appeared in My Classic (5 Meals For 1) on Sunday, May 21, 2017.
Pear adds a delicious sweetness to this dish.
Ingredients
ROASTED PEAR AND BULGUR SALAD
- ¼ cup bulgur wheat
- ½ sweet Palermo capsicum
- ½ pear
- ½ bunch broccolini, woody ends trimmed
- 1 teaspoon butter
- ¼ cup white wine or chicken stock
- 1-2 handfuls baby spinach leaves
- 1½ tablespoons chopped parsley leaves
DRESSING
- ½ teaspoon wholegrain mustard
- ½ teaspoon runny honey
- ½ tablespoon vinegar (e.g. red wine, white wine, cider)
- 2 teaspoons olive oil
PORK SCOTCH
- 150g pork scotch fillet (at room temperature)
- 1 teaspoon pork spice mix
TO SERVE
- 1 tablespoon chopped walnuts
- 20g blue cheese
Steps
-
a half full kettle to the boil.
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Place bulgur in a small, heatproof bowl with a pinch of salt and cover with boiling water. Leave for 15-18 minutes, until grains are tender then drain well.
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While bulgur is soaking, prepare the rest the of meal. Thinly slice capsicum; cut pear into 1cmthick segments and remove core (discard core); very finely chop broccolini florets and stalks. Set aside. In a small bowl, combine all dressing ingredients and season to taste with salt and pepper.
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Heat a drizzle of oil in a small fry-pan on medium heat. Pat pork dry with paper towels and season with pork spice mix. Cook pork for 2-3 minutes each side for medium (depending on thickness), or until cooked through. Remove from pan and cover in foil to rest for 2 minutes. Reserve pan.
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Reduce heat to low-medium, carefully wipe reserved pan with paper towel then add a drizzle of oil, butter and pear. Cook for 3-4 minutes, until starting to caramelise. Increase heat to medium, add broccolini and wine/stock and cook for 1-2 minutes, until broccolini is bright green and tender and liquid has evaporated.
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Add cooked pear and broccolini, capsicum, spinach, parsley and dressing to a medium bowl, along with cooked bulgur. Season to taste with salt and pepper and toss to combine.
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place pork scotch fillet and roasted pear and bulgur salad onto a plate. Sprinkle with walnuts and crumble over blue cheese.
Nutritional Information
Energy |
2707 kj 647 kcal |
---|---|
Protein | 46.5g |
Carbohydrate | 39.2g |
Fat | 25.7g |