Warm pork fillet salad with seared pears and blue cheese

This incredible salad is so simple to make but looks and tastes gourmet! From prosciutto-wrapped pork fillets to the divine blue cheese and caramelised pear topping, this dish is a guaranteed crowd pleaser.
Warm pork fillet salad with seared pears and blue cheese

Want more recipes like this? Try one of these 12 delectable pork recipes!



1.Preheat the oven to 190°C. Trim excess fat off the pork fillets and wrap each one in 3 slices of ham or bacon. Arrange in the centre of a shallow roasting tray lined with baking paper.
2.Slice kūmara into 5mm rounds and tear kale from its tough stems. Toss kūmara with 2 Tbsp olive oil and a little sea salt, then arrange around the pork. Bake for about 15 minutes, then add the kale and cook for a further 5 minutes until kūmara is golden and tender, and pork is cooked through (it should be firm but with some give when squeezed). Rest pork for at least 5 minutes before slicing.
3.Heat butter in a frying pan and sauté the pear slices with the maple syrup and fennel seeds until pears are caramelised and tender.
4.Pour balsamic, ¼ cup olive oil and honey into a jar, season and shake well.
5.Serve sliced pork on the golden kūmara with a few kale leaves, then top with the warm pears and a few slices of blue cheese. Drizzle with any pear juices and balsamic dressing.

Related stories

Couscous salad with pork cutlets
Quick and Easy

Couscous salad with pork cutlets

Couscous is a great pantry staple useful for those times when you hunger after something light and tasty to extend a simply cooked piece of meat or fish. And leftover couscous salad is great in the lunchbox the next day.