Summer Salad with Pan-fried Pork

A delicious, low-fat light meals for the health conscious


  • 1 Pork fillets
  • Salt & pepper, and rosemary and olive seasoning
  • 25 ml Olive oil
  • Salt and pepper to taste
  • 1 Packet mixed salad leaves or Asian lettuce leaves
  • 1 Small packet rosa or cherry tomatoes, halved
  • ½ Cucumber or 4 – 6 israeli or small cucumbers, sliced
  • 1 Small packet of spring onions, chopped
  • Your favourite salad dressing, or use 3 parts olive oil and one part balsamic vinegar or lemon juice


Pat the pork fillets dry with kitchen paper

Season with salt, pepper & rosemary and olive seasoning

Heat the olive oil in a pan and sauté the pork fillets while turning frequently over medium heat

Continue to sauté until the fillets are just cooked through

Season with salt and pepper and remove from heat

Let the fillets rest for 5 – 10 minutes before slicing
Arrange lettuce leaves, halved tomatoes, cucumber and spring onions in a shallow salad bowl

Slice the pork fillets against the grain and place slices on top of the lettuce leaves

Drizzle the pan juices over the slices

Serve with fresh bread rolls or pita bread and your favourite salad dressing

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