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Photo of Mustard and rosemary pork with raw beetroot slaw by WW

Mustard and rosemary pork with raw beetroot slaw

4 - 5
PersonalPoints™ per serving
Total Time
30 min
15 min
15 min
Raw beetroot, carrot and apple slaw with a vinegar honey dressing served with mustard rosemary and lemon zest scented pork.


Mustard powder

1 tsp

Fresh lemon rind

2 tsp, finely grated

Fresh rosemary

1 tbs, chopped

Olive oil

1 tbs

Oil spray

1 x 3 second spray(s)

Lean pork fillet

450 g, (Buy 500g) fat trimmed

Balsamic vinegar

2 tsp


1 tsp

Lemon juice

2 tsp


300 g, cut into matchsticks


2 medium, cut into matchsticks

Green apple, unpeeled

1 medium, cut into matchsticks

Fresh flat-leaf parsley

¼ cup(s), chopped


  1. Preheat oven to 200°C or 180°C fan-forced. Line a baking tray with baking paper. Combine mustard powder, rind, rosemary and half the oil in a shallow dish. Add pork and turn to coat.
  2. Spray a large non-stick frying pan with oil and heat over medium-high heat. Cook pork for 1–2 minutes each side or until browned. Transfer to prepared tray. Bake for 12–15 minutes or until cooked to your liking. Transfer to a plate. Cover pork with foil and set aside to rest for 5 minutes before thickly slicing.
  3. Meanwhile, whisk vinegar, honey, juice and remaining oil in a large bowl. Add beetroot, carrot, apple and parsley and toss to combine. Serve pork with beetroot slaw.


SERVING SUGGESTION: Rocket and cucumber salad, plus crusty wholegrain bread. TIP: Squeeze a little extra lemon juice over the apple before adding it to salad to prevent it from discolouring.