Tangy miso, sweet honey and crisp apple flavours take these pork medallions to another level.
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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.
For an omega 3 boost, replace the pork with skinned salmon fillets and reduce the cooking time slightly.
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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