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How to make Pork with Asian salad

Yield = 6
Prep time: 2:25
Cook time: 0:15
Total time: 2:40

Ingredients

2 tablespoons salt-reduced tamari
2 teaspoons finely grated fresh ginger
1 tablespoon honey, plus 1 teaspoon, extra
2 x 400g pork fillets, fat trimmed
2 bunches baby pak choy, trimmed, thinly sliced
1/2 small red cabbage, trimmed, thinly sliced
1 green apple, cored, cut into thin matchsticks
2 carrots, peeled, cut into matchsticks
30g (2 cups) watercress sprigs
1 small red onion, halved, thinly sliced
2 long fresh red chillies, deseeded, finely chopped
2 tablespoons lime juice
1 tablespoon extra virgin olive oil
20g (1/3 cup) unsweetened coconut flakes, lightly toasted

Method

Step 1 Combine the tamari, ginger and honey in a shallow glass or ceramic dish. Add pork and turn to coat. Cover. Place in fridge for 2 hours to marinate.
Step 2 Preheat oven to 200C/180C fan forced. Place a wire rack over a baking tray lined with foil. Heat a large non-stick frying pan over high heat. Spray lightly with olive oil. Cook the pork for 1-2 minutes each side or until browned. Transfer to prepared rack. Roast for 12-15 minutes or until pork is just cooked through. Transfer to a plate. Cover loosely with foil and set aside to rest for 5 minutes. Thickly slice.
Step 3 Meanwhile, arrange the pak choy, cabbage, apple, carrot, watercress and onion in a large bowl. Whisk the chilli, lime juice, oil and extra honey in a small bowl.
Step 4 Place pork on top of salad. Drizzle with the dressing and sprinkle with coconut flakes.