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

Mustard and rosemary pork with raw beetroot slaw

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)

Pork fillet or tenderloin, raw

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.