Pork with nashi and fennel slaw
2
Points®
Total time: 1 hr 5 min • Prep: 20 min • Cook: 45 min • Serves: 4 • Difficulty: Easy
You haven’t tried pork unless you have tried it paired with a crunchy pear salad.
Ingredients
Potato(es)
450 g, cut into wedges
Nashi pear
1 medium, quartered
Fennel
1 small
Red cabbage
150 g, finely shredded
Fresh chives
2 tbs, chopped
Vinegar
1½ tbs, (white wine vinegar)
Olive oil
1 tbs
Pork butterfly steak, raw
400 g, (buy 680g or 4 x 170g steaks)
Lemon(s)
1 medium, cut into wedges
Oil spray
2 x 3 second spray(s)
Instructions
1
Preheat oven to 200°C or 180°C fan-forced. Line a large baking tray with baking paper. Place potato, in a single layer, on prepared tray and lightly spray with oil. Bake for 45 minutes or until browned and tender.
2
Meanwhile, using a sharp knife, mandolin or v-slicer, slice pear and fennel as thinly as possible. Combine pear, fennel, cabbage and chives in a large bowl. Drizzle slaw with vinegar and oil and toss to combine.
3
Lightly spray a large non-stick frying pan with oil and heat over medium-high heat. Season pork with salt and pepper. Cook pork for 2–3 minutes each side or until cooked through.
4
Serve pork with potato wedges, slaw and lemon wedges.
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