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Ingredients
1 tbsp clear honey
1½ tsp Cooks' Ingredients White Miso
100ml pressed apple juice
1 tsp fennel seeds
¼ tsp celery seeds
240g pack No.1 Free Range Pork Medallions
200g broccoli
1 small bulb fennel, thinly sliced
2 tsp light olive oil
2 salad onions, shredded
Method
Blend together the honey and miso in a small bowl and stir in the apple juice. In a separate bowl, combine the fennel seeds and celery seeds with ¼ tsp freshly ground black pepper and rub over the pork.
Cook the broccoli in boiling water for 3 minutes, add the fennel and cook for a further 1 minute. Drain well.
Heat the oil in a frying pan and gently fry the pork for 5-6 minutes on each side until cooked through, the juices run clear and there is no pink meat. Add the salad onions and drained vegetables to the pan and turn in the pan juices. Spoon the pork and vegetables onto plates and add the miso mixture to the pan. Bring to the boil and reduce slightly to thicken. Spoon over the pork and vegetables to serve.
Cook’s tip
For an omega 3 boost, replace the pork with skinned salmon fillets and reduce the cooking time slightly.
Nutritional
Typical values per serving when made using specific products in recipe
Energy
1,358kJ/ 323kcals
Fat
9.3g
Saturated Fat
1.9g
Carbohydrates
17g
Sugars
15g
Fibre
5.1g
Protein
41g
Salt
0.7g
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