List: 6 oranges, 5T sugar, 2 garlic cloves, 2 pork fillets, 300g baby spinach, 1/4C pecans, 100g mange tout, 2T OJ, T lemon juice, t Dijon, T olive oil
For the glaze:
3 oranges, juiced and 1 zested
4 Tbs sugar
2 cloves garlic, crushed
2 pork fillets
Salt and pepper
For the salad:
300g baby spinach
¼ cup pecan nuts, toasted and chopped
100g mange tout, halved
3 oranges, segmented
For the dressing:
2 Tbs orange juice
1 Tbs lemon juice
1 tsp Dijon mustard
1 tsp sugar
1 Tbs olive oil
How To Make It:
Combine the ingredients for the glaze in a pot and bring to boil.
Reduce the liquid until a syrupy consistency.
Season the pork with salt and pepper then brush with the glaze and fry in lightly oiled pan for about 5 minutes per side.
Continue basting with the glaze until the pork is cooked through.
Combine the salad ingredients in a large bowl
Whisk together all ingredients for the dressing and pour over the salad and toss
Serve the pork fillet sliced on top of the salad.