Caesar Salad with Trimmed Pork Loin Steaks and Yoghurt

Serves: 2
Preparation time: 15 minutes


2 x 150g pork loin steaks
1 baby cos lettuce, leaves washed and separated
ground black pepper
juice from 1 lemon
2 teaspoons honey
2 eggs, soft poached or soft-boiled
1 avocado, quartered
6 cherry tomatoes, halved
1 tablespoon shaved Parmesan cheese
2 teaspoons, pesto or salsa verde
2 slices sourdough

Yoghurt Dressing

1 teaspoon honey
250 g natural yoghurt
Zest and juice from 1 orange


  1. Combine the dressing ingredients in a bowl and set aside.
  2. Arrange the cos lettuce between two serving bowls.
  3. Season the Pork with black pepper.
  4. Saute the pork in a medium pan with a little olive oil until golden and cooked through, pour over the lemon juice add the honey, cook
  5. For a further 15 seconds until caramelised. Then set aside.
  6. Arrange pork over the salad leaves followed by the egg, avocado, tomato and shaved Parmesan.
  7. Toast the sourdough and spread with the pesto. Arrange the toast to the side of the salad and serve with 2 -3 tablespoon of the yoghurt dressing.

Recipe courtesy of Australian Pork. For more great pork recipes and nutrition tips visit


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