Pork with sesame salt and coleslaw
Crunchy vegies, toasted sesame, fresh lime - this pork dish is one satisfying tastebud pleaser.
Lean pork fillet
500 g, (buy 600g), fat trimmed
1 tbs, toasted
Mixed salad leaves
200 g, (Asian salad mix)
1 x 3 second spray(s)
- Combine the oil and soy sauce in a medium bowl. Add the pork and turn to coat.
- Lightly spray a large non-stick frying pan with oil and heat over medium-high heat. Season the pork with pepper. Cook the pork, turning, for 3-5 minutes or until browned. Reduce heat to low and cook, covered, turning the pork occasionally, for 8 minutes or until cooked to your liking. Transfer to a plate and cover loosely with foil. Set aside for 5 minutes to rest.
- Meanwhile, preheat oven to 180°C. Place the sesame seeds on a baking tray and bake for 5 minutes or until golden and toasted. Place the sesame seeds and salt in a mortar and, using a pestle, grind to a fine powder.
- Make the Asian salad following packet instructions. Thinly slice the pork and sprinkle with sesame salt. Serve with the salad.
SERVING SUGGSETION: Steamed jasmine rice.TIP: Pork doesn’t need to be overcooked to be safe; it’s done when it’s still just pink in the centre. Meat will continue to cook after you take it off the heat so it’s important to allow for a little resting time before serving.