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 20 minutes)
  • Serves4 Serves 4

Ingredients

  • 1 tablespoon wholegrain mustard
  • 1 tablespoon honey
  • 4 small (150-160g each) pork loin cutlets or 4 pork loin steaks (125g each), trimmed of fat
  • Olive oil spray
  • 400g baby chat potatoes
  • Salad:
  • 2 small red skinned apples, cut into thin wedges
  • ¼ small (400g) green cabbage, finely shredded
  • 2 tablespoons reduced fat plain Greek style yoghurt
  • 1 tablespoon unsweetened apple juice
  • 2 teaspoons Dijon mustard
  • Cracked black pepper, to season

Method

Method

  1. Combine the mustard and honey together in a small bowl. Brush over both sides of the pork. Cover and refrigerate while making salad.
  2. To make salad, place apples, cabbage and walnuts in a large bowl. Whisk yoghurt, apple juice, mustard and pepper in a small bowl, add to salad and toss well. Cover and refrigerate.
  3. Boil, steam or microwave potatoes until tender. Drain. Cover to keep warm.
  4. Preheat a barbecue flat plate or large, non-stick frying pan over a medium heat. Spray lightly with cooking oil to grease. Add pork and cook for 3-5 minutes on each side, or until golden and just cooked through.
  5. Serve pork with salad and potatoes.

TIP: To toast walnuts, spread over a baking tray. Bake in 200C (180C fan-forced) oven for about 5 minutes, or until lightly golden.

Ingredients

  • 1 tablespoon wholegrain mustard
  • 1 tablespoon honey
  • 4 small (150-160g each) pork loin cutlets or 4 pork loin steaks (125g each), trimmed of fat
  • Olive oil spray
  • 400g baby chat potatoes
  • Salad:
  • 2 small red skinned apples, cut into thin wedges
  • ¼ small (400g) green cabbage, finely shredded
  • 2 tablespoons reduced fat plain Greek style yoghurt
  • 1 tablespoon unsweetened apple juice
  • 2 teaspoons Dijon mustard
  • Cracked black pepper, to season

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