Pork with Blackberries and Salad Greens
A warm slice of pork loin, dusted with toasted sesame seeds and Sichuan pepper and paired with fresh blackberries – this is a dish where a meaty richness meets the tart kick of berries and a gentle tingle of Sichuan pepper on the tongue. The pork loin (a lean cut from the back) is first quickly browned in a skillet, then finished in the oven, so it stays juicy inside with an appetizing crust outside.
Pairing meat with berries and a chuka sesame dressing nods to modern Asian plating, where sweet, sour, and spicy deliberately collide on a single plate. The Sichuan pepper here isn’t hot but gives a characteristic tingle and citrusy aroma, while the chuka sesame dressing adds a nutty richness.
Tip: Be sure to warm the Sichuan pepper in a dry skillet – this releases its aroma; if you don’t have any, use a mix of black pepper with a pinch of lime zest. You can swap the blackberries for blueberries or halved strawberries – just make sure the berries are firm rather than mushy. Don’t overcook the loin in the oven: 17 minutes at 400°F (200°C) is enough, or the lean meat will dry out. Aim for an internal temperature of about 145°F (63°C).
Serve right away, while the meat is warm and the greens are crisp. Add the dressing just before serving so the salad doesn’t wilt.
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Ingredients
Instructions
In a well-heated skillet with oil, brown the pork loin on all sides.
Transfer the pork to a parchment-lined baking sheet, season well with salt, and put it into an oven preheated to 400°F (200°C) for 17 minutes.
Meanwhile, rinse and dry the salad greens.
Toast the sesame seeds and Sichuan pepper in a dry skillet, stirring occasionally.
Remove the finished pork from the oven, let it rest for 1-2 minutes, sprinkle it all over with the sesame seeds and Sichuan pepper, and slice thinly across the grain.
Arrange the loin on plates along with the salad greens and blackberries, drizzle generously with the sesame dressing, and serve.
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