Orange Marinated Pork with Rocket Salad

Ingredients

• Whole Pork Fillet1¾ lb
• Orange Zest & Juice1 orange
• Cumin Seeds1 tsp
• Dried Oregano1 tsp
• Garlic, crushed2 cloves
• Olive Oil2 tbsp
• Salt & Pepperto taste

• Olive Oil¼ cup
• White Wine Vinegar2 tbsp
• Lemon Juice½ lemon
• Garlic, crushed1 clove
• Mixed Fresh Herbs (mint, basil, parsley)½ cup
• Honey1 tsp

• Fresh Arugula3 cups
• Cherry Tomatoes, halved1 cup
• Feta, crumbled4 oz
• Black Olives, pitted¼ cup
• Roasted Bell Pepper (jar), sliced½ cup
• Lemon Wedges & Mint Leavesto serve

Method

1. Marinate the pork. Preheat oven to 350°F. Whisk together orange juice and zest, cumin seeds, oregano, garlic, olive oil, salt, and pepper. Add pork fillet, coat well, cover and refrigerate for 30 minutes.
2. Make the dressing. Add olive oil, vinegar, lemon juice, garlic, mixed herbs, honey, salt, and pepper to a food processor or blender. Process until a smooth green vinaigrette. Set aside.
3. Cook the pork. Heat a frying pan over medium-high. Remove pork from marinade and sear on all sides until nicely browned and caramelized. Transfer to a lined baking tray and roast in the oven for 5–6 minutes until just cooked through. Rest 5 minutes, then slice into ½-inch thick slices.
4. Assemble the salad. Combine arugula, cherry tomatoes, feta, olives, and roasted bell pepper in a bowl. Season with salt and pepper.
5. Plate and serve. Divide salad among bowls, drizzle with dressing, and top with pork slices. Serve with mint leaves and lemon wedges.