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Pork fillet with apple and chilli slaw
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400g pork fillet, trimmed of any sinew
1 tbsp chopped thyme leaves
1 lemon, juice
1 tbsp olive oil
1 x ½ white cabbage, cored and shredded
2 carrots, peeled and grated
1 red onion, finely sliced
1 apple, cored and finely sliced
1 red chilli, deseeded and chopped
150g fat-free natural yogurt
1 tsp white wine vinegar
1 tbsp Dijon mustard
1 x ½ 28g pack coriander, leaves
1. Cut the pork fi llet diagonally into 4 pieces and place in a bowl with the thyme, lemon juice and oil; set aside.
2. Put the cabbage, carrots, red onion, apple and chilli in a large bowl. Stir together the yogurt, vinegar and mustard, then pour over the cabbage mixture, tossing well to combine; add the coriander at the last minute.
3. Heat a griddle pan and cook the pork for 5 - 6 minutes on each side. Serve with the apple and chilli slaw.
Typical values per serving:
This recipe was first published in May 2012.