Roasted carrots and pork loin salad is a fruity salad recipe that will definitely perk you up. The citrus marinade and dressing reminds you of summer. You may also slice the pork cutlets thinly and toss them into the carrot salad. It is best served with a hot and creamy bowl of soup. Enjoy!
2cm piece ginger, peeled and finely grated
1 1/2 tablespoons brown sugar
3 oranges, juiced
4 tablespoons olive oil
4 pork loin cutlets
3 carrots, peeled and trimmed
100g baby spinach
50g feta cheese, crumbled
2 tablespoons currants
2 tablespoons pine nuts, toasted
Parsley for garnish
Preheat oven at 200C and then line a large baking tray with baking paper.
Place the brown sugar, ginger and orange juice in a small bowl. Mix well until the sugar is dissolved. Take two tablespoons of the juice mixture and place it in a medium sized bowl. Add 2 teaspoons of olive oil to the bowl with two tablespoons of juice mixture. Season it with salt and pepper. With a fork, whisk it until it is well combined. Set aside.
Put the pork cutlets in a re-sealable bag. Pour the sugar and juice mixture in it and seal the bag. Allow the pork to marinate in the refrigerator for 30 minutes up to overnight. Turn the bag at least once.
Rinse the carrots in running water and then pat them dry using paper towels. Place them on a tray and drizzle it with 1 tablespoon of olive oil. Roast the carrots in the oven for 20-25 minutes or until they are tender.
Heat the remaining oil in a large skillet. Remove the pork loin from the marinade and fry them for 2-3 minutes per side or until they are cooked. Transfer the cutlets to a plate and cover it to keep it warm.
Place the carrots, feta, currants and pine nuts in a salad bowl. Pour some orange juice and olive oil dressing over it. Toss well to combine. Add more salt and freshly ground pepper if desired. Divide the salad into 4 individual plates and top with cutlets. Â Garnish with parsley before serving.
Photo Courtesy Of: Â salimfadhley