Balsamic Pork with Rocket & Butter Bean Salad

Canned beans and crumbled ricotta add soft, creamy textures to this super-healthy winner. Infuse lean pork with a fresh orange and ginger marinade, then pair it with a peppery salad.

Serves: 4

Time to prep: 10 minutes

Time to cook: 10 minutes

Ingredients

• 2 teaspoons finely grated fresh ginger
• 80ml (1/3 cup) fresh orange juice
• 2 1/2 tablespoons balsamic vinegar
• 4 (about 125g each) pork medallions
• Olive oil spray
• 1 bunch rocket, ends trimmed
• 6 small radishes, ends trimmed, thinly sliced
• 1 x 400g can butter beans, rinsed, drained
• 2 teaspoons olive oil
• 100g low-fat ricotta, crumbled

Method

• Combine the ginger, 60ml (1/4 cup) orange juice and 1 1/2 tablespoons of vinegar in a shallow glass or ceramic dish. Add the pork and turn to coat. Cover with plastic wrap and place in the fridge for 30 minutes to marinate.
• Heat a large non-stick frying pan or chargrill over high heat. Spray with olive oil spray. Add the pork and cook for 3 minutes each side for medium or until cooked to your liking. Transfer to a plate. Cover with foil. Set aside for 5 minutes to rest. Thickly slice across the grain.
• Meanwhile, combine the rocket, radish and beans in a large bowl. Place the oil, remaining orange juice and vinegar in a small jug and whisk until well combined.
• Divide the rocket mixture and pork among serving plates. Sprinkle with the ricotta. Drizzle over the dressing to serve.

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