Orange and Carrot Pork Salad

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Orange and Carrot Pork Salad

Fresh bursting flavors that you can always rely on here at DailyDish we got your time and palates covered with this seared pork sirloin and orange and carrot glazed, baby marrow and arugula salad.

Ingredients to serve 2

  • 2 x Pork Sirloin Steaks
  • 2 tsp x Cumin
  • 2 tsp x Sambal Oelek
  • 200g x Butternut Chunks
  • 2 x Carrots - cut into chunks
  • 2 x Courgettes - cut into chunks
  • 20g x Wild Rocket - long or thick stems removed
  • 50g x Feta - gently crumbled
  • 20g x Pumpkin Seeds
  • 100ml x DD Carrot Glaze
  • Salt and Pepper (from your pantry)
  • Olive Oil (from your pantry)

Ingredients to serve 4

  • 4 x Pork Sirloin Steaks
  • 4 tsp x Cumin
  • 4 tsp x Sambal Oelek
  • 400g x Butternut Chunks
  • 4 x Carrots - cut into chunks
  • 4 x Courgettes - cut into chunks
  • 40g x Wild Rocket - long or thick stems removed
  • 100g x Feta - gently crumbled
  • 40g x Pumpkin Seeds
  • 200ml x DD Carrot Glaze
  • Salt and Pepper (from your pantry)
  • Olive Oil (from your pantry)


Before You Begin

Prepare your ingredients & cooking utensils: Use a chopping board and lay all the ingredients out. Take out any “Pantry Items”.

Washing Instruction

Wash your hands, carrots and courgettes well. Rinse your wild rocket thoroughly and drain on paper towel.

Gino's Tip

To reduce the amount of fat used when frying, stir-frying, sautéing, or searing pork in a pan, use a nonstick pan which requires less added fat, or use a nonstick pan with a fat-free nonstick cooking spray.

Step 1 - Carrots and Butternut

Place your chunked carrots and butternut in two separate large saucepans. Just about cover both with water, season with salt and place on the stove over high heat. Cook your carrots and butternut for 8-10 minutes. Once your vegetables are cooked and tender, drain them through a colander and place them on an oven tray to cool down. Alternatively, if you have a steamer, use it to cook your vegetables as it is the more nutritious and minimizes nutrient loss.

Step 2 - Pan Fried Baby Courgettes and Orange Salad

Place a large frying pan over med-high heat. Add a glug of olive oil and fry your courgette chunks for 3-4 minutes, in batches, until just about tender. Transfer each batch to a large mixing bowl and season with salt and pepper. Once your butternut and carrots have cooled, add them to your large mixing bowl along with your courgette, pumpkin seeds and wild rocket. Cling film and set aside in the fridge.

Step 3 - Pan-Fried Pork

Season your pork sirloin steaks with salt, pepper and cumin. Give your large frying pan a quick clean and place it back on the stove over med-high heat. Once your pan is hot, add a glug of olive oil and fry your pork sirloin steaks for 4 minutes on each side until they have had 8 minutes cooking time in total. Once done remove your pan from the heat and rub your steaks with your sambal oelek.

To Serve

Whisk your DailyDish Carrot Glaze in a medium mixing bowl with some olive oil and season lightly with salt and pepper. Dress your orange salad and divide this amongst your servings, top with your crumbled feta and pan-fried pork sirloin steak.