Beautiful pork roast with an apricot, mustard and thyme paste…the perfect topping for a crisp Autumn Waldorf salad!
I LOVE pork! Up until last week I’d only tried pork bacon, pork belly and of course pork tenderloin…ok so quite a lot of pork! But I’d never cooked a large piece of pork. Whenever I’ve made pulled pork I’ve gone with the speedy option of using pork tenderloin…
Bigger pieces of meat intimated me. The last thing I wanted to do was to cook a large piece of meat and have it go to waste. I decided to brave it having been eyeing up Sonia’s cold pork roast for what seems like an age…I’m definitely a bigger fan of meat when it’s cold for whatever reason. Slicing or shredding cold meat is akin to melting or chopping chocolate and not dipping in for a taste. Totally irresistible!
I was a little unsure about the pork when it came out of the oven and even more so when I took it out of the fridge having left it to chill overnight. But once I sliced it…oh my it was a whole nuther story!!! Absolutely delicious!!!! Possibly one of the best and most irresistible pieces of meat I’ve cooked since having made my return to the meat eating world.
I could have of course just eating the slices as they were, no garnish needed, the apricot topping with a herbed mustard kick was finger-licking good…I only wished there was a little more to go around!
Cold pork salad…a Waldorf it was to be!!! It is apple season after all and although I’m not the biggest fan of celery add thin julienne noodle like strips to a salad with candied buttered walnuts, the moist tender irresistible pork and lash on a load of paleo mayo based dressing and it just works!!!
I used to ALWAYS ask for salad dressing on the side and if I was making my own it would usually consist of no more than juice, vinegar and a little seasoning. Fat of any kind was avoided…empty calories I didn’t need…not matter how much potential flavour and lusciousness it might have added!
BUT…those fats add more than deliciousness…they will help you absorb the nutrients like lycopene and beta-carotene, from all the other goodies in there! Dietary fat is also essential to absorb fat soluble vitamins (A, D, K and E). So dress it up with purpose folks!
The salad was heavenly! Juicy apple, tender pork, sweet walnuts, creamy dressing and lots of fresh crunchy veg….the perfect mingle. I may most definitely devoured a couple of more slices of the pork in the making of this one!
Don’t forget to hold on to some pork for some speedy paleo eggy fried “rice”!
Get the recipe for the cold pork roast here!
What’s your favourite salad dressing? Do you usually opt for it on the side???
Cold Pork Roast Waldorf Salad
Prep Time: 5 minutes
Keywords: raw entree salad side gluten-free grain free low-carb paleo soy-free apple pork radish celery
Ingredients (Serves 1)
- 2-3 slices cold pork roast
- 1/4 cup (30g) walnuts + 1/2 tsp honey + 1/2 tsp ghee/coconut oil
- 1 stalk of celery
- 3 small radish thinly sliced
- 1/4 red onion thinly sliced
- 1 small Granny Smith apple cored and thinly sliced
- 1/2 tbsp flat leaf parsley finely chopped
- Handful or two of mixed leaves of choice
- Freshly ground black pepper to garnish/taste
For the Dressing
- 3 tbsp paleo mayo or mayo of choice
- 1/2 tsp Dijon mustard
- 1/4 tsp honey (optional)
- 1/2 tsp lemon juice
- Pinch of salt and pepper to taste
Toss together walnuts and honey. Melt ghee in a pan over a medium heat. Toss nuts in the pan for 2-3 minutes. Remove and place on parchment paper to cool.
Whisk together all dressing ingredients.
Mix together all salad ingredients, reserving the pork for topping and walnuts for arranging over the surface layer!
Lay pork on top, garnish with walnuts, pour over dressing and garnish/season with black pepper to taste!