Skip to main contentSkip to footer
Join now
Join now
[{"type":"span","children":[{"text":"Join now"}]}]

Get up to 40% off*!

*On Core & Premium 12 month plans only. Offer ends 22/04/24. See terms.
Join now
Photo of Pork with nashi and fennel slaw by WW

Pork with nashi and fennel slaw

6
Points®
Total Time
1 hr 5 min
Prep
20 min
Cook
45 min
Serves
4
Difficulty
Moderate
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.

You might like

You might like