Hazelnut Pork Salad - cooking recipe

Ingredients

2 cloves garlic, crushed
1/2 inch piece fresh root ginger, grated
1/3 cup rice vinegar
1 tbsp hazelnut oil
2 tbsp peanut oil
1 1/4 lbs pork tenderloin, trimmed
10 oz dried udon noodles
3 cups arugula
2 cups frisee lettuce
1/2 cup hazelnuts, toasted, roughly chopped

Preparation

Preheat grill to high. Place garlic, ginger, vinegar and oils in screw-top jar and shake well.
Grill pork until browned on both sides and cooked as desired. Cover and let rest for 5 mins. Slice thinly.
Meanwhile, cook noodles in large saucepan of boiling water until just tender then drain. Refresh with cold water and drain again.
Place pork in large bowl with dressing and remaining ingredients and toss gently to combine. Divide noodles among serving plates and top with salad.