Recipe

Solo: Dijon Pork with Warm Citrus Salad

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Solo: Dijon Pork with Warm Citrus Salad

A thrilling warm citrus recipe of dijon sauce pork neck steak served with orange segments, roasted sweet potato, salty feta, and sweet pecan nuts.




Ingredients to serve 1

  • 1 x Pork Neck Steaks
  • 200g x Sweet Potato Chunks
  • 15g x Cashew Nuts (raw)
  • ½ x Orange - segmented
  • 5g x Cranberries - chopped
  • 10g x Wild Rocket - long or thick stems removed
  • 20g x Feta - gently crumbled
  • 77.5ml x DD Dijon Sauce
  • Salt and Pepper (from your pantry)
  • Olive Oil (from your pantry)

Method

Before You Begin

Prepare your ingredients & cooking utensils: Use a chopping board and lay all the ingredients out. Take out any “Pantry Items”. Preheat your oven to 220°C.

Washing Instructions

Wash your hands and orange well. Rinse your wild rocket thoroughly and drain on paper towel.

Gino's Tip

I peel and segment my oranges simply and naturally although, you could peel your orange with a knife and cut between each segment, removing the juicy flesh without any of the pith. Bear in mind most of the nutritional value is just in any of the fruit's skin and in the pith.

Step 1 - Warm Sweet Potato Salad

Toss your sweet potato chunks in a large mixing bowl with olive oil, salt, and pepper. Scatter onto an oven tray and pop into the oven for 12 minutes, now scatter over your cashew nuts and roast for 6-8 minutes until your sweet potato is tender and your nuts are lightly toasted. Remove from the oven, allow to cool slightly, then transfer to a bowl, top with your orange segments, chopped cranberries, and picked wild rocket. Clingwrap and keep in the microwave or at room temperature for serving. Be sure to gently mix through your salad before serving.

Step 2 - Glazed Dijon Pork

Season your pork neck steak with salt only and rub with olive oil. Heat a large grill pan over medium-high heat, once your pan is hot and smoking, grill your steaks for 3-4 minutes on each side to get a good char. Transfer your steak to a chopping board and depending on the size of your pan you might have to do them in batches. Place your pan back over low-medium heat, add your DailyDish Dijon Sauce and cook until slightly sticky. Remove your pan from the heat, and season lightly.

To Serve

Divide your warm sweet potato salad amongst your servings, top with your crumbled feta, seared pork steak and drizzle over your DailyDish Dijon Sauce.