HONEY MUSTARD PORK SALAD
COOKBOOK: Mag recipe
Pork has to be the hardest meat to cook. Over cooking for a slight minute will make the pork rubbery to eat. Practice makes perfect for this meat!
Pork isn’t my favourite meat but served with this delicious easy to make dressing and the brown rice salad, I have to say that I thoroughly enjoyed it!
600g pork fillets
2 tablespoons of olive oil
2 tablespoons of chopped tarragon
1 cup brown rice
1 small red capsicum, finely diced
salt and pepper
1 cup Paul Newman’s Honey & Mustard Mayonnaise
1/4 cup lemon juice
Cook the brown rice. Drain and set aside. You can add a tablespoon of butter so it doesnt stick.
Combine pork, juice, tarragon in a large baking dish, mix well. Cook in a moderate (180C) oven for 25-30mins. Do not overcook. Remove and set aside.
In a frying pan, add a little oil and fry the capsicum lightly. Add the rocket and steam for one minute to soften.
Mix all ingredients and ready to serve.
Serve pork over rice and drizzle dressing over it.