Barbecued marinated pork with shredded slaw
Reduced salt soy sauce
Lean pork fillet
560 g, (4 x 140g)
2 cup(s), shredded
1 large, peeled, cut into matchsticks
150 g, trimmed, thinly sliced
1 small, thinly sliced
⅓ cup(s), (80ml)
Low-fat natural yoghurt
- Combine tomato, soy and Worcestershire sauces in a shallow glass or ceramic dish. Add pork and turn to coat. Cover and refrigerate for 30 minutes.
- Preheat grill to high. Remove pork from marinade. Discard marinade. Grill pork for 4 minutes each side or until browned and cooked through. Transfer to a plate. Cover to keep warm. Rest pork for 5 minutes before slicing thickly.
- Meanwhile, place cabbage, carrot, snow peas and onion in a large bowl. Whisk buttermilk, yogurt and mustard in a medium jug. Add buttermilk dressing to cabbage mixture and season with salt and freshly ground black pepper. Toss to combine. Serve shredded slaw topped with pork and season with freshly ground black pepper.