Summer Pork Salad with Peaches and Orange Vinaigrette

Melbourne can get pretty hot in the summer. A few years ago there were about 4 days in a row that temperatures hit between 105-115 Fahrenheit, or 40-44 Celsius. When it gets like that, I can hardly manage to do anything, let alone cook.

So with the weather warming up I've been making a lot of no fuss light meals to get us through the hot nights. Most of our meals have been consisting of simply prepared steaks with large salads, like this pork salad I made for dinner last night. It's easy, full of seasonal flavours, and it's really healthy for you too! Each serving is only about 320 calories and contains a good amount of protein, veggies, and fruit. The tangy orange-mustard vinaigrette is balanced by the sweetness of the peaches, and it will leave you feeling satisfied on those hot balmy summer evenings.

Summer Pork Salad with Peaches and Orange Vinaigrette 
Serves 2

Ingredients
350 grams lean pork fillet
juice of 1 orange, freshly squeezed
1 tsp orange zest
1 tbsp mustard (yellow, mild english etc)
2 fresh peaches, sliced
2 cups mixed lettuce
10 cherry tomatoes
1 small cucumber, sliced
black pepper, season to taste
sea salt, season to taste
Spray of olive oil

Method
1. Heat a non-stick frying pan on medium-high heat. Spray lightly with olive oil, and place the pork fillets into the pan. Sprinkle with salt and pepper, and cook for approximately 8 minutes, or until cooked through.
2. Meanwhile, combine the juice and zest of the orange with the mustard and mix until smooth and blended. Spoon a small amount of vinaigrette over the pork fillets and cook for a further 2-4 minutes. Remove the pork from the pan and allow to rest.
3. Place sliced peaches into the pan and grill for 2-4 minutes, or just long enough to warm the peaches.
4. Add lettuce mix, cherry tomatoes and cucumber to bowls and place warm peaches on top. Slice the pork fillets and divide evenly between the bowls. Drizzle remaining vinaigrette over the salads, and season with a pinch of black pepper.