Pan-Seared Pork Loin with Radish-Cucumber Salad and Sweet Potato
A flavorful and light dinner featuring perfectly pan-seared pork loin, complemented by a crisp and refreshing radish and cucumber salad, with a side of tender baked sweet potato.
Ingredients
- Cucumber110 g
- Olive Oil13.8 g
- Apple Cider Vinegar11 ml
- Salt0.5 tsp
- Black Pepper0.3 tsp
- Pork Loin247 g
- Sweet Potato220 g
- Radish110 g
- Lettuce55 g
- Dill1 tablespoon
Instructions
- 1Step 1
Wash the sweet potato, pierce several times with a fork, and microwave on high for 7-10 minutes, or until tender. Alternatively, cut into wedges and roast in the oven at 200°C (390°F) for 15-20 minutes.
- 2Step 2
While the sweet potato cooks, pat pork loin dry and season generously with salt and pepper.
- 3Step 3
Heat half of the olive oil in a large skillet over medium-high heat. Sear the pork loin for 4-5 minutes per side, until browned and cooked through (internal temperature 63°C/145°F). Remove from heat and let rest for 5 minutes before slicing.
- 4Step 4
Thinly slice radishes and cucumber. Chop lettuce. In a bowl, combine radishes, cucumber, lettuce, remaining olive oil, apple cider vinegar, and chopped fresh dill. Season with salt and pepper.
- 5Step 5
Serve the sliced pork loin with the radish-cucumber salad and sweet potato.
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