This oven-roasted pork, glazed with a tangy cherry reduction, pairs beautifully with a crisp apple and walnut salad dressed in a cherry glaze vinaigrette. The juicy pork is tender and rich, balanced by the fresh, nutty crunch of the salad, making for a satisfying gluten-free, dairy-free meal.
Oven Roasted Pork with Cherry Glaze
Rated 5.0 stars by 1 users
Servings
4
Prep Time
0 minutes
Cook Time
0 minutes
APPLE AND WALNUT SALAD WITH CHERRY GLAZE DRESSING
Indulge in this flavorful oven-roasted pork, marinated and glazed with a luscious cherry reduction that features the vibrant essence of oranges, coriander, and bay leaves. The pork is cooked to tender perfection, its surface caramelized with the sweet and tangy glaze. Paired with a refreshing apple and walnut salad, the dish is a harmony of textures and flavors. The crisp, sweet apples and toasted walnuts add a delightful crunch, while the cherry glaze dressing ties everything together with its subtle sweetness and acidity. Ideal for a gluten-free and dairy-free meal, this dish is both elegant and nourishing, serving four with a perfect balance of savory and fresh elements.
Black Garlic & Co.
Ingredients
-
One jar Black Garlic & Co Aged Black Garlic Cherry Paste
-
Two oranges, juice and zest
-
Two fresh bay leaves
-
One tbsp coriander seeds, toasted
-
One tsp sea salt
-
Four pork scotch filet steaks (approximately 2 cm thick)
-
One bravo apples, halved, cored and thinly sliced
-
Two-thirds cup walnuts, toasted and roughly chopped
-
One purple shallotte, thinly sliced
-
150g mixed salad greens
-
One tbsp cherry glaze
-
Three tbsp olive oil
-
Three tbsp balsamic vinegar
-
Pinch of salt
Cherry Glaze
Salad
Dressing
Directions
Preheat oven 200°C
Combine glaze ingredients in a small saucepan over medium heat and simmer until reduced by half. Allow to cool then set aside half of the glaze.
Brush the pork liberally with the remaining glaze and set aside to marinate for at least 30 minutes.
Lay pork in a roasting pan and cook in the oven for around 7 minutes depending on the weight of your scotch filets.
Turn the pork, baste with cooking juices and return to the oven for a further 8 minutes.
Remove from the oven and allow to rest, covered, for at least 5 minutes.
Meanwhile, prepare salad dressing by combining ingredients in a jar with a tight fitting lid.
Shake well until combined.
To serve, combine salad ingredients on a platter and drizzle with dressing.
Serve alongside sliced pork with caramelized onions and the remaining glaze.
