Carb-Wise: Mustard-Dill Mini Pork Meatloaves
with Crunchy Fennel & Cara Cara Orange Salad
Cooking time
20 minutes
Servings
2/4
Calories
580 /serving
Some salads are statement pieces. Like this stunning arrangement that creates a bright and floral moment on the table. With a little knifework, you’ll showcase the delicate licorice flavour of finely sliced fennel and release juicy Cara Cara orange from its peel, to be tossed with whole-grain mustard and fresh dill. Individual pork meatloaves get a perfumed edge from orange zest, reinforced by our Among the Orange Groves seasonings.
We will send you:
- 250g Canadian-raised lean ground pork
- 1 Bunch of dill
- 1 Shallot (or onion)
- 1 Cara Cara orange
- 1 Fennel bulb
- 30ml Apple cider vinegar
- 30ml Whole-grain mustard
- 7g Among the Orange Groves spices (salt, orange peel, onion, garlic, paprika, sugar, red bell pepper, mustard, parsley, thyme, rosemary, oregano, sunflower oil, orange oil)
Contains: Mustard, Sulphites
You will need:
Large pan
Zester
Oil
Salt & pepper (S&P)
Total Fat
41 g
Saturated Fat
8 g
Sodium
690 mg
Total Carb
25 g
Sugars
12 g
Protein
30 g
Fibre
6 g
Preparation
Mise en place
Halve and core the fennel bulb lengthwise; thinly slice crosswise. Zest the orange. Cut off the top and bottom so it sits flat on your cutting board; cut away the peel and white pith. Thinly slice, then quarter. Halve, peel and mince the shallot. Roughly chop the dill stems and fronds. In a large bowl, combine the vinegar and ½ the shallot. Set aside to pickle.
Prepare the meatloaves
In a second large bowl, combine the pork, spices, ½ the dill, ½ the orange zest and the remaining shallot. Form into 2 small loaves (double for 4 portions).
Cook & coat the meatloaves
In a large pan, heat a drizzle of oil on medium-high. Add the meatloaves* and cook, 3 to 5 min. per side, until cooked through. Add ½ the mustard and 2 tbsp water (double for 4 portions). Cook, spooning the sauce over the meatloaves, 1 to 2 min., until coated.
Make the salad
Meanwhile, to the bowl of vinegar and shallot, add the remaining mustard and orange zest, 3 tbsp oil (double for 4 portions) and S&P. Add the fennel, orange and remaining dill; toss well.
Plate your dish
Divide the meatloaves (slice beforehand if desired) and salad between your plates. Bon appétit!
*Health Canada recommends cooking ground pork to a minimum internal temperature of 71°C.
