Hot pork and bean salad

Tantalise your taste buds with this citrus salad.


  • 350g (12oz) pork fillet
  • 2 tablespoons olive, rapeseed or vegetable oil
  • 1 clove garlic, chopped
  • 2 tablespoons vinegar
  • 2 oranges, grated rind and juice
  • salt and black pepper
  • 2 tomatoes, roughly chopped
  • 1 bunch spring onions (scallions), thinly sliced
  • 25g (1oz) walnut pieces
  • 225g (8oz) French beans, trimmed
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  1. Trim pork fillet, cut across into very thin slices and place in a shallow dish.
  2. Mix 1 tablespoon oil with the garlic, vinegar, orange rind and juice and seasoning. Pour mixture over the pork, cover and leave to marinate for 2 hours.
  3. Place tomatoes, spring onions and walnuts in a salad bowl.
  4. Drain pork, reserving marinade.
  5. Heat the remaining oil in a pan and cook pork for 2–3 minutes until each side is golden.
  6. Cook French beans in boiling salted water for 3 minutes until tender, then drain.
  7. Transfer pork and beans to salad bowl.
  8. Add reserve marinade to pan and boil briskly for 1–2 minutes, pour over salad and toss.

Serve with crusty bread.

Preparation time:
20 minutes (plus 2 hours marinating time)
Cooking time:
15 minutes