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Photo of Pork with sesame salt and coleslaw by WW

Pork with sesame salt and coleslaw

Total Time
45 min
20 min
25 min
Crunchy vegies, toasted sesame, fresh lime - this pork dish is one satisfying tastebud pleaser.


Sesame oil

2 tsp

Soy sauce

1 tbs

Pork fillet or tenderloin, raw

500 g, (buy 600g), fat trimmed

Sesame seeds

1 tbs, toasted


1 tsp

Mixed salad leaves

200 g, (Asian salad mix)

Oil spray

1 x 3 second spray(s)


  1. Combine the oil and soy sauce in a medium bowl. Add the pork and turn to coat.
  2. 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.
  3. 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.
  4. 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.