Roasted Pork Fillet, Pear, Walnut and PHILADELPHIA Salad

Roasted Pork Fillet, Pear, Walnut and PHILADELPHIA Salad
20 Mins
Prep time
30 Mins
Cooking time
Serves 4

What you need

  • 2 pork fillets (500g)
  • Olive oil cooking spray
  • Salt and freshly ground black pepper, to season
  • 1 teaspoon olive oil
  • 1 tablespoon cornflour
  • 125g PHILADELPHIA Block Cream Cheese, cut into slices
  • ¼ cup maple syrup
  • 2 tablespoons lime juice
  • 2 tablespoons extra virgin olive oil
  • 3 pears, cut into quarters, cored, thinly sliced
  • cup walnut halves
  • 2 large witlof, trimmed, leaves separated

How to make it

  1. PREHEAT oven to 200°C.
  2. PUT fillets in a baking dish. Spray with oil and season with salt and pepper. Roast for 25 minutes or until just cooked. Cool. Cut in half through centre, then thinly slice, diagonally.
  3. HEAT oil in a non-stick frying pan over a medium-low heat. Lightly coat each PHILLY slice in cornflour. Add to pan and cook for 2-3 minutes on each side or until golden. Transfer to a plate. Cool. Refrigerate until required. Cut in half lengthways, diagonally.
  4. PUT maple syrup, juice and oil in a screw-top jar and shake until combined. Combine pork, pear, walnuts, witlof and PHILLY in a large bowl. Spoon salad onto plates and drizzle with maple syrup dressing. Serve.