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Summer Salad with Pan-fried Pork


4-6 Servings

  • 1 – 2 pork fillets
  • rosemary and olive seasoning
  • 25 ml olive oil
  • salt and pepper to taste
  • 1 packet mixed salad leaves or Asian lettuce leaves
  • 1 small packet rosa or cherry tomatoes, halved
  • ½ cucumber or 4 – 6 israeli cucumbers, sliced
  • 1 small packet spring onions, chopped
  • your favourite salad dressing

Pat the pork fillets dry with kitchen paper. Season with rosemary and olive seasoning.

Heat the olive oil in a pan, and sauté the pork fillets while turning frequently over medium heat. Continue to sauté until the fillets are just cooked through. Season with salt and pepper and remove from heat.

Arrange lettuce leaves, halved tomatoes, cucumber and spring onions in a shallow salad bowl.

Slice the pork fillets against the grain and place slices on top of the lettuce leaves. Drizzle the pan juices over the slices.

Serve with fresh bread rolls or pita breads and your favourite salad dressing.


Optional ideas: Add other vegetable strips such as carrot, steamed asparagus or green beans, baby corn or sliced avo to the salad for an interesting variation.

Serve the salad with a dressing of olive oil and balsamic vinegar.