4 x 150g lean pork fillet medallions, 2cm thick

1 tablespoon olive oil

Salt and pepper

Salad:

150g rocket leaves, washed

2 small ripe pears, thinly sliced

½ lemon, juiced

1 small bulb of fennel, finely shaved

¼ cup flaked almonds, toasted

Dressing:

½ lemon, zested & juiced

1 tablespoon seeded mustard

2 tablespoons olive oil

2 tablespoons ver juice or malt vinegar

1 teaspoon brown sugar

Pinch salt

1. Brush the pork fillet medallions with a little oil and season with salt & pepper.

2. Pre-heat the griddle pan for 1-2 minutes over a medium heat.

3. Place the pork medallions on the griddle pan and cook for 6 minutes, turn the steak and cook for a further 2 minutes. Remove steak from the pan and rest in a warm place for 2 minutes.

4. Combine the prepared salad ingredients in a large bowl and toss lightly to combine.

5. Place the dressing ingredients into a large jar and shake well to combine.

6. Dress salad just prior to serving with juicy pork medallions. Garnish with lemon or extra almonds.

Notes: Pork fillet medallions may be replaced with pork loin steaks, pork leg steaks or pork fillet medallions.

Recipe Courtesy of Australian Pork

pork.com.au