Gyro-Inspired Pork Wraps
with Arugula-Spinach and Cucumber Salad
Mostarda is a traditional Italian condiment that combines fruit and mustard. In this dish, plum, whole grain mustard and fig spread are the star ingredients that ramp up the flavour of succulent pork chops.
Produit dans une installation qui traite le lait, le sésame, les œufs, le poisson, les crustacés, les moutardes, les noix, les arachides, le blé, le soja et les sulfites.
Ingrédients
340 g
Côtelettes de porc, désossées
1 pièce(s)
Prune
56 g
Mélange roquette et épinards
1 pièce(s)
Mini concombres
1 pièce(s)
Échalote
28 g
Garniture de salade
(Contient Soya Peut contenir Oeuf, Gluten, Moutarde, Arachides, Sésame, Blé, Lait, Noix, Sulfites)
¼ tasse(s)
Feta, émietté
(Contient Lait)
2 cs
Tartinade de figues
(Peut contenir Sésame, Soya, Poisson, Oeuf, Moutarde, Blé, Sulfites, Gluten, Lait, Crustacés, Noix)
2 cs
Vinaigre de vin rouge
(Contient Sulfites)
1 cs
Moutarde à l’ancienne
(Contient Moutarde Peut contenir Soya, Crustacés, Blé, Lait, Sésame, Sulfites, Oeuf, Gluten, Poisson)
4 g
Sel d'ail
(Peut contenir Blé, Lait, Moutarde, Arachides, Sésame, Soya, Sulfites, Noix)
Informations nutritionnelles
Ustensiles
Instructions
- Pat pork dry with paper towels. Season with salt and pepper.
- Heat a large non-stick pan over medium-high heat.
- When hot, add 1/2 tbsp (1 tbsp) oil, then pork. Pan-fry until golden, 2-3 min per side, then remove from heat and transfer pork to an unlined baking sheet.
- Roast in the middle of the oven until cooked through, 8-12 min.**
- Set pork aside to a cutting board to rest, 3-5 min.
- Cut each plum in half and twist to separate the flesh from the pit. Use a spoon to remove the pit, if necessary. Cut each piece into 1-inch pieces.
- Slice cucumber into 1/2-inch half-moons.
- Peel, then cut shallot into 1/4-inch pieces.
- Reheat the same pan (from step 1) over medium-high.
- When hot, add 1/2 tbsp (1 tbsp) oil, then plums and shallots. Cook, stirring, often, until shallots soften and plums begin to breakdown, 3-4 min.
- Add half the mustard, half the garlic salt (use all for 4 ppl), half the vinegar, 1 1/2 tbsp (3 tbsp) fig spread and 1/2 cup (1 cup water). Cook, stirring often, until fig spread melts and sauce thickens, 2-3 min.
Check timing and liquid ratio in dev
- Meanwhile, add remaining fig sauce, remaining vinegar, 1/2 tsp (1 tsp) sugar and 1 tbsp (2 tbsp) oil to a large bowl. Season with salt and pepper, then whisk to combine.
- Add spinach-arugula mix, cucumbers and salad topping mix to the bowl with dressing. Toss to combine.
- Thinly slice pork.
- Stir any pork juices from the plate into the mostarda.
- Divide salad and pork between plates.
- Spoon plum mostarda over the pork.
- Sprinkle feta cheese over the salad.