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Photo of Pork with nashi and fennel slaw by WW

Pork with nashi and fennel slaw

3 - 6
PersonalPoints™ per serving
Total Time
1 hr 5 min
20 min
45 min
You haven’t tried pork unless you have tried it paired with a crunchy pear salad.



450 g, cut into wedges

Nashi pear

1 medium, quartered

Fennel bulb(s)

1 small

Red cabbage

150 g, finely shredded

Fresh chives

2 tbs, chopped


1½ tbs, (white wine vinegar)

Olive oil

1 tbs

Trimmed pork butterfly steak

400 g, (buy 680g or 4 x 170g steaks)


1 medium, cut into wedges

Oil spray

2 x 3 second spray(s)


  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.