Breakfast recipes

Tray-baked harissa tomato sauce with pasta

30 minutes

Ice cream

Poached fish with crispy jacket potatoes

1 hour 50 minutes

Asian recipes

Sticky coconut chicken stir-fry with basil-miso vegetable noodles

20 minutes

Sorbet recipes

No-curn nectarine-and-raspberry sorbet

1 hour

Tahini recipes

Orange-and-miso pork fillet

25 minutes

Orange-and-miso pork fillet

Serves 4

Difficulty Easy

Prep Time 30 minutes

Cooking Time 25 minutes

Ingredients

500 g pork fillet
peanut or sesame oil, for frying
fresh coriander, for serving (optional)

For the marinade:

3 T Woolworths miso paste
2 T honey
4 T fresh orange juice
1 T wholegrain mustard
1 t fresh ginger, grated

For the salad:

200 g vermicelli noodles
2 cucumbers
2 sticks celery
2 grapefruit
2 oranges
100 g roasted peanuts
1 red chilli, sliced

For the dressing, whisk:

1/4 cup lime juice
1 T fish sauce
1 T rice wine vinegar
1 t fresh ginger, grated
2 T smooth peanut butter
1 clove garlic, minced

Method

1. To make the marinade for the pork, place all the ingredients except the pork into a large bowl and whisk to combine. Cut the pork into 4 even sized medallions. Place the pork into the marinade and toss to coat. Set aside at room temperature for 30 minutes while you make up your salad. (unless its a very hot day pop in the fridge).

2. To make the dressing whisk all the ingredients together in a bowl and set aside.

3. To cook the noodles, soak them in boiling water for 10 minutes or until just soft. Drain and rinse and assemble on your serving platter.

4. Using a veggie peeler or ‘noodle’ veggie peeler, peel the entire cucumber to make strands or juillenne cuts, do the same with the celery and arrange both onto the serving platter. Using a paring knife top and tail both the orange and the grapefruit. Cut away the skin using the knife, leaving no pith behind. Slice into rounds and arrange on top of the bed of noodles and salad ingredients.

4. Preheat the oven to 180C°.

5. Once the pork has marinaded, heat a large ovenproof frying pan with a drizzle of peanut or sesame oil, once hot, sear off the pork medallions on all sides until charred, sticky and delicious. Place the pan in the oven for 10-15 minutes until cooked through.

6. Remove from the oven and rest for 5 minutes before slicing. Dress the salad with dressing and arrange the sliced pork on top and sprinkle with the roasted peanuts and chilli. Fresh herbs like mint and coriander would be a great addition to this salad.

Cook's note: Braai the pork for a delicious chargrilled crust. Once you've dressed the salad, serve it immediately to retain its crunch.

Find more citrus recipes here.

Photograph: Robbert Koene
Food assistant: Claire-Ellen Van Rooyen

This is a test recipe

5-ingredient caramelised onion tart

Baba ganoush with roast red peppers

Recipes & Articles by Hannah Lewry

Tomatoes on toast with lentils

Crunchy fried tomatoes with steak

Roast lemon-and-olive chicken

Salt-and-vinegar chicken breasts

Toffee crêpe Suzette bake

Tray-baked harissa tomato sauce with pasta

Summer sorbet cake

Poached fish with crispy jacket potatoes

Sticky coconut chicken stir-fry with basil-miso vegetable noodles

No-curn nectarine-and-raspberry sorbet

Vegan white bean dip

Orange-and-miso pork fillet

Orange-and-miso pork fillet

Ingredients

Method