Marmalade glazed pork with bean and celery salad

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How to make Marmalade glazed pork with bean and celery salad

  • Yield : 4
  • Prep Time : 6:10
  • Cook Time : 0:15
  • Total Time : 6:25

Ingredients

  • 4 (280g) pork loin chops
  • Olive oil cooking spray
  • 200g green beans, trimmed, halved
  • 1/2 small red onion, thinly sliced
  • 2 celery stalks, trimmed, thinly sliced diagonally
  • 100g mixed salad leaves
  • 1 tablespoon wholegrain mustard
  • 2 tablespoons white wine vinegar
  • 1 tablespoon extra virgin olive oil
  • Pinch caster sugar

Marmalade, ginger and fennel seed glaze

  • 1/3 cup mandarin and orange marmalade
  • 3cm piece fresh ginger, grated
  • 1 teaspoon fennel seeds
  • 2 tablespoons chopped fresh flat-leaf parsley leaves
  • 2 garlic cloves, crushed

Method

  • Step 1 Make marmalade, ginger and fennel seed glaze: Combine marmalade, ginger, fennel seeds, parsley and garlic in a jug.
  • Step 2 Place pork in a shallow glass or ceramic dish. Pour over marinade. Turn to coat. Cover. Refrigerate overnight.
  • Step 3 Heat a barbecue chargrill or chargrill pan over medium heat. Spray pork with oil. Cook for 4 to 5 minutes, each side, or until browned all over and cooked through. Transfer to plate. Cover with foil. Stand for 5 minutes to rest.
  • Step 4 Meanwhile, place beans in a microwave-safe bowl. Add 2 teaspoons cold water. Cover. Microwave on HIGH (100%) for 1 minute 30 seconds or until just tender. Rinse under cold water. Drain.
  • Step 5 Combine beans, onion, celery and salad leaves in a large bowl. Using a fork, whisk mustard, vinegar, oil and sugar together in a jug. Pour over salad. Toss gently to combine.
  • Step 6 Serve pork with salad.

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