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Ef07e844029b552460ed57ff3d1a51a091ee793f data

Pork with zesty slaw

  • Timer Prep 135 min
    Cook 20 min
  • Chart 354.0 cal/
    serving
  • Chef hat Medium
    effort

Preparation

Skin on, toast and roughly chop the whole almonds. Chop the parsley. Slice the fennel bulbs. Crush the fennel seeds. Juice 1, then peel and segment 1 of the blood oranges.

Method

  1. 1 In a shallow dish, season the pork and pour over the orange juice.
  2. 2 Press the fennel seeds and pepper on each side.
  3. 3 Cover and chill for 2 hours, or overnight.
  4. 4 In a bowl, mix the cabbage, fennel, orange segments and vinegar.
  5. 5 Season.
  6. 6 Heat the oil in a pan on a medium-high heat. Cook the pork for 2 mins each side (keep the marinade).
  7. 7 Reduce the heat to medium and cook for 5 mins each side.
  8. 8 Add the butter, parsley and marinade, baste the pork, and cook for 2 mins each side, ensuring the marinade simmers.
  9. 9 Rest for 5 mins.
  10. 10 Serve the pork and slaw with the almonds and pan juices.
  • Average per serving
  • Calories 354.0kCal
  • Fat19.6g
  • Saturated5.0g
  • Salt0.01g
  • Carbohydrates14.3
  • Sugar13.7g
  • Protein26.1g
  • Fibre7.8g