Spanish Pork with Orange and Poppy seed Salad

1 tsp Ground Cumin

1 tsp Smoked Paprika

1 tsp Ground Fennel

Zest and Juice of 1 Orange

1 kg Pork Fillets trimmed, fat removed.

 

Mix all ingredients, rub into pork and refrigerate for 2hrs or overnight

BBQ pork until just cooked, rest for 5 mins before slicing to serve.

The Salad:

4 Orange, peeled pith removed and cut into chunks.

2 Continental Cucumbers Cut into chunks

2 Red Chili Seeds Removed, Sliced

Good handful of coriander leaves

2 Tbsn Poppy seeds

Mix all ingredients

The Dressing

500ml Fresh Squeezed Orange Juice

1gm Saffron Threads

200ml Extra Virgin Olive Oil

Simmer orange juice with saffron and reduce to 250ml

Whisk in oil.

Are you taking your fish oil?

 

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