BBQ pork with cabbage and apple salad

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BBQ pork with cabbage and apple salad Image:Ben Dearnley Photography

  • Cooking Time10 minutes (preparation 10 minutes)
  • Serves4 Serves 4

Ingredients

  • 1 tablespoon wholegrain mustard
  • 1 tablespoon honey
  • 4 small (about 120g each) pork loin cutlets or medallions, trimmed of fat
  • Olive oil spray
  • 2 tablespoons low fat natural Greek-style yoghurt
  • 1 tablespoon unsweetened apple juice
  • 2 teaspoons Dijon mustard
  • Cracked black pepper, to season
  • 2 pink lady apples, cut into thin wedges
  • 1/4 small (about 400g) green cabbage, finely shredded
  • 1/2 cup walnuts, toasted and roughly chopped

Method

Method

1. Combine the seeded mustard and honey together in a small bowl. Brush over both sides of the pork.

2. Preheat a barbecue plate or large non-stick frying pan over a medium heat. Spray lightly with oil to grease. Add pork and cook for 3-5 minutes on each side, or until golden and just cooked through. Remove the pork to a plate and cover to keep warm.

3. For the salad, whisk the yoghurt, apple juice and mustard together in a medium size bowl until well combined. Season with freshly ground black pepper. Add the apple, cabbage and walnuts and toss to combine.

4. Pile the salad onto plates, top with pork and serve.

Ingredients

  • 1 tablespoon wholegrain mustard
  • 1 tablespoon honey
  • 4 small (about 120g each) pork loin cutlets or medallions, trimmed of fat
  • Olive oil spray
  • 2 tablespoons low fat natural Greek-style yoghurt
  • 1 tablespoon unsweetened apple juice
  • 2 teaspoons Dijon mustard
  • Cracked black pepper, to season
  • 2 pink lady apples, cut into thin wedges
  • 1/4 small (about 400g) green cabbage, finely shredded
  • 1/2 cup walnuts, toasted and roughly chopped