Coconut-crumbed pork with pineapple salad

Step 1

Preheat the oven to 180C.

Step 2

Place the eggs in a bowl. Season the flour and place on a plate. Combine breadcrumbs and coconut on a separate plate. Dust pork in flour, then coat in egg and roll in coconut mixture. Dip in egg again, then coat in coconut mixture again. Repeat with second fillet.

Step 3

Heat 2cm oil in a large frypan over medium-high heat. Cook pork, turning, for 4 minutes or until dark golden. Transfer to a baking tray and roast in the oven for 20 minutes or until just cooked through. Rest pork, loosely covered with foil, for 5 minutes.

Step 4

Meanwhile to make the pineapple salad, combine the pineapple, daikon and coriander in a bowl. In a separate bowl, whisk remaining ingredients with remaining 2 tbs oil. Season, then drizzle over salad. Thinly slice pork and serve with salad.