Mustard and brown sugar pork with coleslaw
6
Points®
Total time: 3 hr 30 min • Prep: 15 min • Cook: 15 min • Serves: 4 • Difficulty: Easy
Purple cabbage and mashed sweet potato give the plate colour, while the mustard marinade is the perfect match for pork.
Ingredients
Mustard
2 tsp, Hot English variety
Brown sugar
1 tbs
Worcestershire sauce
1 tbs
Garlic
1 clove(s), crushed
Oil spray
1 x 3 second spray(s)
Pork loin chop, raw
530 g, (4x150g cutlets)
Mayonnaise
2 tbs
Lemon juice
1 tbs
Whole grain mustard
1 tsp
Red cabbage
3 cup(s), shredded
Red apple, peeled
1 medium, cored, thinly sliced, (use pink lady)
Green shallot(s)
2 tbs, thinly sliced
Orange sweet potato (kumara)
500 g
Sebago potato
300 g
Full-fat milk (full cream)
½ cup(s)
Instructions
1
Combine English mustard, sugar, Worcestershire sauce and garlic in a shallow glass or ceramic bowl. Add pork and turn to coat. Cover and refrigerate for 3 hours.
2
Combine mayonnaise, juice and wholegrain mustard in a bowl. Place cabbage, apple and shallots in a large bowl. Add mayonnaise mixture and gently toss to combine. Set coleslaw aside.
3
Boil, steam or microwave sweet potato and potato until tender. Drain. Place in a large bowl with milk and mash until smooth. Season with salt and freshly ground black pepper.
4
Meanwhile, preheat a chargrill or barbecue over medium-high heat. Lightly spray pork with oil and cook for 3–5 minutes each side or until cooked to your liking. Cover with foil and set aside to rest for 5 minutes before serving.
5
Divide mash among plates and top with pork. Drizzle with resting juices and serve with coleslaw.
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