Pork fillet with freekeh & beetroot salad

Recipe

Craving a burst of flavour that is healthy and satisfying? You need to try this Pork Fillet with Freekeh & Beetroot Salad.
Marinated in a zesty citrus dressing, the pork fillet should be roasted to perfection. The freekeh, adds a nutty crunch, while the beetroot and orange provide a sweet and tangy contrast.
Offering a fusion of textures and tastes, this dish is the perfect choice for a weeknight dinner.

Ingredients

• 1 clove garlic, crushed
• ¼ cup (60ml) orange juice
• 2 tablespoons extra virgin olive oil
• 2 teaspoons finely chopped rosemary leaves
• 200g (6½oz) pork fillets
• ¼ cup (50g) wholegrain freekeh
• extra virgin olive oil spray
• 1 bunch asparagus (170g), trimmed, cut into thirds
• 1 small beetroot (beet) (100g), cut into julienne
• 1 small carrot (120g), cut into julienne
• ½ medium orange (120g), peeled, segmented
• 1 tablespoon chopped mint, plus extra small leaves to serve

Method

1. Combine garlic, orange juice and 1 tablespoon of the oil in a small jug. Add one-third of the dressing to a medium bowl with the rosemary, then season with freshly ground black pepper. Add pork; turn to coat well.
2. Cook freekeh according to packet directions; drain. Cool.
3. Preheat oven to 180°C/350°F. Line a small oven tray with baking paper.
4. Heat a medium frying pan over medium-high heat. Spray lightly with oil. Cook drained pork for 3 minutes, turning often until browned well all over. Place on lined tray. Roast for 12 minutes or until just pink. Cover with foil; rest for 5 minutes. Slice pork.
5. Boil, steam or microwave asparagus until just tender.
6. Whisk remaining oil into remaining dressing. Place freekeh in a large bowl with beetroot, carrot, orange segments, chopped mint and the dressing; toss gently to combine. Season with pepper.
7. Divide freekeh salad and asparagus between plates; top with pork and any pan juices. Season with pepper. Scatter with extra mint leaves.

Nutrition information:

Carb exchanges:  2 ½

ACKNOWLEDGEMENT:
Recipe reproduced with permission from Australian Women's Weekly Food.
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