Pork, Beetroot and Orange Salad

What a combination we have here! The earthiness of the beets combined with the freshness of the orange just complement the pork so well. Beets are easy to grow, even in patio tubs, and are full of antioxidants and a rich source of magnesium and potassium, which benefit a healthy heart. Pork fillet is lean and rich in protein and, of course, orange is a great source of vitamin C.

Ingredients

350g pork fillet, trimmed

Sea salt and black pepper to season

1 teaspoon crushed fennel seeds

Olive oil

1 large orange

1 clove of garlic

4 baby beetroot, pre-cooked

3 tablespoons cider vinegar

Seasonal leaves

Method

• Preheat the oven to 200°C.

• Season the pork fillet all over with salt, pepper and the fennel seeds. Heat a tablespoon of oil in a medium frying pan until hot and add the pork fillet, searing it until it has a nice brown colour all the way around. Then place it in an oven dish and cook in the oven for about 20 minutes.

• While the pork is roasting, peel and segment the orange. Break the segments in half into a bowl along with any juice you can catch.

• Finely chop or crush the peeled garlic clove, quarter the beets and set aside.

• When the pork is cooked through, remove from the oven and allow to rest and cool.

• Reheat the frying pan, add another splash of oil if needed and gently fry off the garlic for a minute. Add the cider vinegar and beetroot and season to taste. Add the orange segments and juice and cook for a minute or two until heated through and the liquid is reduced slightly.

• Carve the pork into medallions and serve over some washed seasonal leaves and drizzle the contents of the pan over the top.