Arugula Salad with Pork Medallions and Orange Dressing
Rinse arugula, spin dry and remove the tough stems. Divide between two plates. Carefully peel orange with a sharp knife, removing the white skin. Cut out orange segments from the separating membranes and collect juice. Squeeze out the juice from the orange membranes. Remove the husks from the cape gooseberries. Slice gooseberries into quarters and sprinkle over the arugula with the orange segments.
Whisk balsamic vinegar and 2 tablespoons of orange juice with olive oil and season with salt and pepper. Drizzle over the salad.
Slice pork into 4 medallions. Season with salt and pepper. Heat oil in a pan and fry meat on each side for 2-3 minutes. Arrange on the salad and serve.