Sliced Pork with Chopped Salad
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(0 votes)
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 2 h. 17 min.
Ready in
Ingredients
for
6
- Ingredients
- 42 ozs lean Pork (e. g. shoulder without the crust)
- 1 Tbsp fresh rosemary (chopped)
- 1 Tbsp fresh thyme (chopped)
- 1 organic Orange (juiced and zest grated)
- ¼ cup sherry
- 5 Tbsps olive oil
- 1 cup Meat stock
- 2 ½ Tbsps butter
- 2 Tbsps honey
- 1 tsp dried oregano
- 1 Tbsp paprika
- 1 tsp Curry powder
- For the bean salsa
- 1 Red onion (diced)
- ¾ cup small White bean (tinned, drained and rinsed)
- 1 cup dried Beans (tinned, drained and rinsed)
- 1 ¼ cups fresh, sweet Corn kernel (tinned, drained)
- 1 beefsteak Tomato (peeled and diced)
- ½ red Bell pepper (diced)
- ½ green Bell pepper
- ½ yellow Bell pepper
- lemon juice (from one lemon)
- 1 tsp brown sugar
- 3 Tbsps olive oil
Preparation steps
1.
Season the meat with salt and ground black pepper. Mix together the rosemary and thyme with the grated orange zest, 20 ml sherry and 2 tbsp olive oil. Brush the meat with the mixture, cover and allow to marinate overnight.
2.
Heat the oven to 180°C (160° in a fan oven) 350°F, gas 4.
3.
Heat 3 tbsp olive oil in a large skillet and fry the meat on all sides. Add the orange juice and the rest of the sherry and roast in the oven for approx. 90 minutes. Whilst the meat is cooking, baste it every so often with its own juice and the meat stock.
4.
Melt the butter and honey together and stir in the oregano, paprika and curry powder. Brush the meat with this mixture during the last 20 minutes cooking time.
5.
To make the salsa place all the vegetables in a bowl and stir in the lemon juice and the sugar and let steep for approx. 20 minutes. Finally add the olive oil and season with salt and ground black pepper. Cut the meat in slices and serve with the salsa.
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