Pork with Pepper Dip and Salad
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(0 votes)
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 40 min.
Ready in
Ingredients
for
4
- Ingredients
- 1 Tbsp hot Mustard
- 1 tsp tomato puree
- 21 ozs pork fillets (cut into 12 pieces)
- Chili flakes
- 2 Tbsps olive oil
- For the dip
- 1 red pepper (halved, seeds removed and finely chopped)
- ⅔ cup low-fat cream cheese
- 2 Tbsps white wine vinegar
- 5 Tbsps Orange juice
- For the salad
- 2 sticks Celery (cut into strips lengthways)
- 4 cups Arugula
- 2 Tbsps olive oil
- 3 Tbsps white balsamic vinegar
Preparation steps
1.
Mix the mustard and the tomato puree and brush the pork with the mixture.
2.
Season with salt, ground black pepper and chilli flakes.
3.
Heat the oil for 5 minutes and fry the pork filets until golden brown.
4.
Meanwhile make the dip, mix the pepper with the cream cheese, vinegar and orange juice and season with salt and ground black pepper.
5.
To make the salad, mix the celery and the arugula.
6.
Pour the olive oil into a jar and add the white balsamic vinegar, 2 tbsp water, salt and ground black pepper. Shake to combine and drizzle over the salad.
7.
Arrange everything in bowls and serve.
