Mustard and rosemary pork with raw beetroot slaw
2
Points®
Total time: 30 min • Prep: 15 min • Cook: 15 min • Serves: 4 • Difficulty: Easy
Raw beetroot, carrot and apple slaw with a vinegar honey dressing served with mustard rosemary and lemon zest scented pork.
Ingredients
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
Honey
1 tsp
Lemon juice
2 tsp
Beetroot
300 g, cut into matchsticks
Carrot(s)
2 medium, cut into matchsticks
Green apple, unpeeled
1 medium, cut into matchsticks
Fresh flat-leaf parsley
¼ cup(s), chopped
Instructions
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.
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