600 grams fresh free-range pork fillet (we used Freedom Farms)
½ teaspoon freshly ground black pepper
1 teaspoon ground cinnamon
½ teaspoon salt
1 tablespoon olive oil
1 small red onion, very thinly sliced
3 tablespoons white wine vinegar
1-2 heads red radicchio lettuce
2 oranges, peeled and sliced
8 fresh dates, stones removed and halved
100 grams firm feta cheese
mint for garnish
vinegar drained from the marinated onions
3 tablespoons orange juice
½ teaspoon each smoked paprika, ground cumin, ground coriander
2 cloves garlic, crushed
⅓ cup olive oil
¼ cup mint leaves, finely shredded
Pork: Combine the black pepper, cinnamon, salt and the oil in a small bowl and stir. Trim the pork fillets of any silver-skin and rub the paste into the flesh.
Put the onion and vinegar in a bowl and marinate for 15 minutes.
Preheat the oven to 180oC.
Heat a sauté pan with a little oil and lightly brown the pork fillets on all sides. Roast in the oven for 12-15 minutes, turning halfway through, until the juices run clear. Remove from the oven and rest, lightly covered, for 15 minutes.
Dressing: Drain the vinegar from the onions into a bowl and whisk in the remaining ingredients. Season.
Separate the radicchio, breaking up any large leaves and toss them in a large bowl with a little dressing. Place on a serving platter. Add the oranges, dates and sliced onions to the bowl. Add some more dressing and toss.
Scatter this over the salad leaves. Slice the pork and place it on top of the salad. Crumble the feta over the pork. Drizzle any remaining dressing over and garnish with extra mint.