Pork with nashi and fennel slaw
450 g, cut into wedges
1 medium, quartered
150 g, finely shredded
2 tbs, chopped
1½ tbs, (white wine vinegar)
Trimmed pork butterfly steak
400 g, (buy 680g or 4 x 170g steaks)
1 medium, cut into wedges
2 x 3 second spray(s)
- 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.
- 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.
- 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.
- Serve pork with potato wedges, slaw and lemon wedges.