Winter continues, as does our preference for hearty meals at dinnertime to warm us from the inside out. But I came across photos of this salad we made a while back, presumably when the temperatures were a little kinder, and I couldn’t resist sharing it.
A peach and balsamic honey pork salad.
And while I’m conscious that stone fruit is not readily available at the moment, I figure that by adding it to my recipe page it will serve as a good reminder to make the salad again when peaches and nectarines come into season.
I must say, I’m quite the fan of using fruit in salads. The sweetness of the peaches worked beautifully on this particular occasion – with the slight tartness of the balsamic dressing. It turned out to be a lovely dinner, and would also make a delicious lunch if you had the time.
Peach and balsamic honey pork salad (serves 2)
- 2 slices sourdough, torn
- 1 tbs olive oil
- 200g pork fillet
- 1 tbs honey
- 1 tbs balsamic vinegar
- mixed lettuce leaves (I used baby spinach and rocket)
- 100g mixed cherry tomatoes, halved
- 1 peach, cut into wedges
- Preheat oven to 180C. Place sourdough on lined baking tray and drizzle with olive oil. Bake for 10 minutes or until golden. Set aside.
- Combine honey and vinegar, and set aside.
- Season pork and spray with a little oil. Pan-fry for 6 minutes or so, turning, until browned. Transfer to an oven-proof dish, and roast for 8 minutes then pour over the honey and balsamic vinegar and cook for a further few minutes. Remove from oven, and rest in foil for 5 minutes. Slice.
- Arrange the salad leaves, tomatoes and peach on two serving plates. Add the sliced pork and toasted sourdough, and drizzle with the pan juices.
One thought on “Peach and balsamic honey pork salad”
I agree Lisa, while this weather has me daydreaming of slowly cooking joints of meat, salads are always good and when they incorporate some fruit they’re even better. As I type this I’m enjoying some thinly sliced pear in a salad with my baked salmon.