Saucy sriracha pork with radish-cucumber salad

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PREP TIME

15 min

TOTAL TIME

25 min

Serves

4

Saucy sriracha pork with radish-cucumber salad

Photo, Erik Putz.

Sweet and spicy pork tenderloin medallions top a flavourful salad for a weeknight meal that's anything but boring.


Ingredients

  • 1/3 cup marmalade
  • 2 tbsp sriracha
  • 1 tsp salt , divided
  • 1/4 cup canola oil , divided
  • 500 g pork tenderloin , sliced into 1/2-in. rounds
  • 2 tbsp white balsamic vinegar
  • 2 tsp Dijon mustard
  • 1 English cucumber , peeled into ribbons
  • 250 g radishes , thinly sliced (2 cups)
  • 2 cups baby arugula

Instructions

  • 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.

Nutrition (per serving)

  • Calories
  • 363,
  • Protein
  • 29 g,
  • Carbohydrates
  • 25 g,
  • Fat
  • 16 g,
  • Fibre
  • 2 g,
  • Sodium
  • 795 mg.
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