Jan 15, 2020Chatelaine
- WHISK marmalade with sriracha and 1/2 tsp salt in a medium bowl. Reserve 2 tbsp mixture in a large bowl and set aside.
- TOSS pork with remaining 1/2 tsp salt in a medium bowl. Season with pepper. Heat a large non-stick frying pan over medium-high. Add 1 tbsp oil, then pork. Cook, adjusting heat as needed, until bottom is golden and cooked through, 1 to 2 min per side. Add to marmalade-sriracha mixture as they’re done. Toss to coat.
- WHISK vinegar and Dijon into reserved 2 tbsp marmalade mixture in large bowl. Gradually add remaining 3 tbsp oil while whisking until combined. Toss cucumber, radishes and arugula with dressing, then season with pepper. Divide among plates, then top with pork.