Caraway pork cutlet with apple beetroot slaw
10
Points®
Total time: 20 min • Prep: 10 min • Cook: 10 min • Serves: 4 • Difficulty: Easy
Enjoy the favourite flavour combo of apple and pork but with a twist! We’ve added beetroot to make a fresh and crunchy slaw.
Ingredients
Pork loin cutlet, raw
480 g, (Buy 4 x 150g) fat trimmed
Caraway seeds
1 tbs
Olive oil
2 tsp
Salt-reduced liquid beef stock
½ cup(s), (125ml)
No added sugar apple puree
¼ cup(s), (75g)
Green apple, unpeeled
2 medium, cut into thin strips
Beetroot
300 g, peeled, cut into thin strips
Raisins
¼ cup(s), (35g) roughly chopped
99% fat-free, plain Greek yoghurt, unsweetened
⅓ cup(s), (80g)
Instructions
1
Rub pork cutlets, with caraway seeds and season.
2
Heat oil in a large non-stick frying pan on medium-high. Cook pork for 4-5 minutes each side or until browned and cooked through. Remove from pan, keep warm. Add stock and puree to pan. Bring to the boil, stirring to dislodge any pan juices. Season.
3
Combine apples, beetroot, raisins and yoghurt. Drizzle pork with pan juices and serve with apple beetroot slaw and sprinkle with mint leaves.
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