Prep 20minute(s)
Ready In 30minute(s)
Serves 4
Ingredients
- 2 pork fillets (500g)
- Olive oil cooking spray
- Salt and freshly ground black pepper, to season
- 1 tsp olive oil
- 1 Tbsp cornflour
- 125g PHILADELPHIA Block Cream Cheese, cut into slices
- One quarter of a cup maple syrup
- 2 Tbsp lime juice
- 2 Tbsp extra virgin olive oil
- 3 pears, cut into quarters, cored, thinly sliced
- One third of a cup walnut halves
- 2 large witlof, trimmed, leaves separated
Instructions
- Preheat oven to 200°C. 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.
- 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.
- 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.
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