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Pork with winter slaw & grapefruit salsa
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Serves: 4
2 pink grapefruit
1 red chilli, deseeded and finely chopped
¼ red cabbage
2 carrots
5 tsp extra virgin olive oil
25g pack chives, finely chopped
2 x 240g packs No.1 Free Range Pork Medallions
1. Slice the top and base off the grapefruits, and carefully cut away the peel and pith. Segment the grapefruits and roughly chop their flesh. Add to a bowl with the chilli to make a salad and set aside. Squeeze the juice from the segmented grapefruits into a second mixing bowl.
2. Discard any tough outer leaves and the core from the cabbage, and shred the rest. Peel and coarsely grate the carrots. Tip the cabbage and carrot into the bowl with the grapefruit juice, season and pour over 2 tsp oil. Divide the chives between the slaw and the grapefruit salsa.
3. Heat the remaining oil in a large frying pan. Season the pork and fry for 4-5 minutes each side, until completely cooked through but moist. Set aside on a plate to rest. Serve the pork with the slaw alongside and the salsa spooned over.
Cook’s tip Red cabbage is delicious in a slaw like this, or in a more classic recipe with mayonnaise. You could also try any leftovers shredded in a stir fry or salad, braised, or roasted in wedges with olive oil and garlic. Find lots of ideas and recipes at waitrose.com.
Typical values per serving:
Energy |
1,183kJ 282kcals |
---|---|
Fat | 12g |
Saturated Fat | 3.1g |
Carbohydrate | 15g |
Sugars | 15g |
Protein | 24g |
Salt | 0.4g |
Fibre | 4.9g |
2 of your 5 a day; source of fibre.
This recipe was first published in Tue Feb 11 10:35:41 GMT 2020.
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