Sweet & Sour Pork Salad
Say goodbye to bland lettuce and hello to a burst of sweet, sour, and savoury goodness that will leave you craving for more with our irresistible combination of succulent pork and fresh salad greens.
35 mins
Easy
4
What you’ll need
INGREDIENTS
500g SunPork Pork Tenderloin
⅓ cup plum sauce
2 Tbsp. soy sauce
1 Tbsp. rice wine vinegar
1 garlic clove, crushed
400g red cabbage, finely shredded
175g baby capsicums, thinly sliced
300g pineapple, peeled, cut into thin wedges
150g sugar snap peas, blanched, sliced
50g fried noodles
2 spring onions, thinly sliced
How to make it
Pre-heat fan forced oven to 200ºC.
Place the Pork Tenderloin on a greased and lined baking tray and season.
Combine the plum sauce, soy sauce, rice wine vinegar and garlic in a jug.
Brush the Pork Tenderloin with 2 Tbsp. of marinade, reserving the rest to dress the salad.
Roast the Pork Tenderloin for 15 mins or until just cooked through.
Set aside for 5 mins to rest.
Meanwhile, combine the cabbage, capsicum, pineapple and sugar snap peas in a large bowl and drizzle with half the reserved dressing, tossing to combine.
Thickly slice the Pork Tenderloin and arrange over the salad and drizzle with remaining dressing.
Sweet & Sour Pork Salad
Say goodbye to bland lettuce and hello to a burst of sweet, sour, and savoury goodness that will leave you craving for more with our irresistible combination of succulent pork and fresh salad greens.
