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Summer Salad with Pan-fried Pork

Prep Time5 minsCook Time12 minsTotal Time17 mins

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 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 breads and your favourite salad dressing


Add other vegetable strips such as carrots, steamed asparagus or green beans, baby corn or sliced avocado to the salad for an interesting variation

Serve the salad with a basic dressing of olive oil and balsamic vinegar or a creamy dressing, if you prefer