Homemade pickled jalapeno chilli makes a tasty, fiery dressing which perfectly complements the tender pork and sweet yellow peaches in this low-fat salad.
The ingredient of Pickled Jalapen O Peach And Honey Pork Salad
- 150g sourdough bread coarsely torn
- 1 tablespoon extra virgin olive oil plus extra to serve
- 450g 1 large pork fillet
- 1 tablespoon honey
- 2 teaspoons white wine vinegar
- 80g baby rocket
- 1 2 cup fresh basil leaves
- 2 yellow peaches cut into wedges
- 1 small fennel bulb thinly sliced
- 150g grape tomatoes halved
- 1 fresh jalapenu0303o deseeded thinly sliced
- 1 2 small red onion finely chopped
- 2 tablespoons white wine vinegar
- 2 teaspoons caster sugar
- 1 2 teaspoon sea salt
The Instruction of pickled jalapen o peach and honey pork salad
- for the pickled jalapenu0303o combine the chilli and onion in a small bowl combine vinegar sugar and salt in a microwave safe bowl microwave on high for 30 seconds or until hot pour over chilli mixture set aside to develop the flavours
- preheat oven to 180c 160c fan forced line a baking tray with baking paper place bread on prepared tray drizzle with oil season bake for 12 minutes or until the bread is golden and crisp
- heat an ovenproof frying pan over medium high heat spray the pork with oil season cook turning for 5 minutes or until browned transfer to oven roast for 8 minutes pour over combined honey and vinegar roast for a further 5 minutes or until just cooked through set aside to rest for 5 minutes slice the pork
- arrange the rocket basil peach fennel tomato and sliced pork on a serving plate drizzle with the pickled jalapenu0303o mix pan juices from the pork and extra olive oil
Nutritions of Pickled Jalapen O Peach And Honey Pork Salad
calories: 360 651 caloriescalories: 10 grams fat
calories: 2 grams saturated fat
calories: 35 grams carbohydrates
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calories: 34 grams protein
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