Glazed pork and citrus salad
Prep time: 30 minsTotal time: 
Glazed pork and citrus salad
Sweet and sticky glazed pork pairs beautifully with juicy citrus and crisp lettuce in this vibrant salad. Perfect for an easy supper, it’s also packed with ingredients to top up your fluid levels
Prep time: 30 minsTotal time: 
Spencer Lengsfield
Our Senior Food Producer Spencer was born in Los Angeles, so has an inherent love for all things Mexican, Japanese, and Korean but is also heavily influenced by her family’s Louisiana heritage. She loves spice, bright flavours, and fusion food, and she has a soft spot for a chocolate chip cookie.
Spencer Lengsfield
Our Senior Food Producer Spencer was born in Los Angeles, so has an inherent love for all things Mexican, Japanese, and Korean but is also heavily influenced by her family’s Louisiana heritage. She loves spice, bright flavours, and fusion food, and she has a soft spot for a chocolate chip cookie.
Ingredients
- zest and juice of 1 orange
- juice of 1 grapefruit
- 10g light brown soft sugar
- 2 tbsp soy sauce
- 1 x 400g pork tenderloin fillet
- 1 tbsp olive oil
For the salad
- 2 oranges
- 1 tbsp wholegrain mustard
- ½ red chilli, finely chopped (optional)
- 1 tbsp olive oil
- 1 grapefruit
- 1 head red cos lettuce, roughly chopped
- 1 small avocado, diced
- handful coriander, leaves picked
Step by step
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To make a glaze for the pork, whisk together the orange zest, citrus juices, brown sugar and soy sauce in a bowl. Set aside.
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Pat dry the pork tenderloin and season all over, then heat the oil in a nonstick frying pan over a medium-high heat. Sear the pork for 4-5 minutes on each side, or until a deep golden-brown crust forms. Reduce the heat, then add the glaze to the pan. Simmer for 8 minutes or until reduced, adding a splash of water if it’s reducing too quickly. Turn the pork until coated. If you have a meat thermometer, it should read 63°C in the middle of the thickest part of the pork. Set aside to rest for about 10 minutes.
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Meanwhile, for the salad, put the juice of 1 of the oranges in a jug,along with the mustard, chilli (if using), olive oil and seasoning. Whisk until combined.
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Using a sharp serrated knife, remove the peel and pith from the remaining orange and the grapefruit, and cut into segments. Add to a bowl with the lettuce, avocado and coriander leaves. Pour over the dressing and toss well.
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Cut the rested pork into thick slices and serve with the salad, drizzled with leftover glaze and any resting juices.
