Name: Pork with fennel coleslaw
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 2
Ingredients: 1 1/2 tablespoon water; 1 tablespoon honey; 2 teaspoon wholegrain mustard; 1 clove garlic, crushed; 2 lean pork loin medallions (400g); 1 teaspoon fennel seeds, crushed lightly; 1 tablespoon light sour cream; 1 1/2 tablespoon reduced-fat mayonnaise; 1 tablespoon horseradish cream; 2 cup (160g) finely shredded savoy cabbage; 1 small fennel bulb (200g), trimmed, sliced thinly; 1 small carrot (70g), cut into ribbons

Ingredients

1 1/2 tablespoon water

1 tablespoon honey

2 teaspoon wholegrain mustard

1 clove garlic, crushed

2 lean pork loin medallions (400g)

1 teaspoon fennel seeds, crushed lightly

1 tablespoon light sour cream

1 1/2 tablespoon reduced-fat mayonnaise

1 tablespoon horseradish cream

2 cup (160g) finely shredded savoy cabbage

1 small fennel bulb (200g), trimmed, sliced thinly

1 small carrot (70g), cut into ribbons

Method

1.Combine 2 teaspoons of the water with the honey, mustard and garlic in medium bowl; add pork, turn to coat in honey mixture. Sprinkle pork both sides with fennel seeds.

2.Heat small non-stick frying pan over medium heat; cook pork until browned both sides and cooked through. Cover pork; stand 5 minutes before serving.

3.Meanwhile, combine the remaining water, sour cream, mayonnaise and horseradish in large bowl; add cabbage, fennel and carrot, mix well. Season to taste. Serve coleslaw with pork.

You can replace the pork medallions with lean pork fillet. Use a vegetable peeler to slice the carrot lengthways into thin ribbons. The pork can be served warm or cold. Reheat the pork, covered, in a microwave oven on HIGH (100%) for about 1 minute.
Note

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Ingredients

Method

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