Amanda Laird: Pork fillet salad with cider dressing

Pork fillet salad with cider dressing. Photo / Babiche Martens

Serves 4

1 x 330ml bottle of cider
2 pork fillets
salt and freshly ground black pepper
2 Tbs rice bran or grapeseed oil (flavourless)
2 tsp Dijon mustard
2 Tbs olive oil
2 sticks of celery, thinly sliced
2 apples, halved, cored and thinly sliced
1 pear, halved, cored and thinly sliced (optional)
3 handfuls of assorted salad leaves

1 Pour the cider into a saucepan and boil for 20 minutes or until reduced to a cup. Set aside.

2 Season the pork fillets. Heat a pan and when hot add the oil then the pork. Put the lid on and cook for 5 minutes. Lift the lid, turn over and cook for a further 7 minutes so the edges are well seared and coloured. Let rest for 10 minutes.

3 Pour the cider into a bowl and whisk in the mustard and olive oil; season to taste.

4 Slice the pork and place in a bowl with the celery, apples, pear and greens. Pour over the dressing and gently toss before plating.