Pork fillet with roasted pumpkin mash and apple salad
Nutrition Info.(per serve)
- 2 cups chopped, skinned pumpkin (2cm chunks)
- oil spray
- 3 tablespoons hoisin sauce
- 1/3 cup sherry
- 250g pork fillet
- 1/2 cup trim milk
- 1 teaspoon reduced-fat spread
- 2 teaspoons apple ciderhard ciderX vinegar
- 1 teaspoon liquid honey
- 1 apple, grated
- 1 tablespoon chopped fresh ginger (thin sticks)
- 2 cups steamed Asian green vegetables
- 1 teaspoon sesame oil
Total fat 15g
Saturated fat 4g
Dietary fibre 5g
1 Preheat oven to 200°C. Place pumpkin on a baking dish and spray with oil. Roast for about 25 minutes or until tender. Remove from oven. Set aside to cool until cool enough to handle.
2 Meanwhile, combine hoisin sauce and sherry in a shallow bowl. Add pork fillet and coat in marinade. While marinating, heat a pan over a medium heat. Spray with oil. Add pork (reserve the marinade) and cook, turning, until outside is browned. Remove from heat and place pork in oven (use dish used to roast pumpkin) for about 15 minutes until just cooked through but still slightly pink. Remove from oven and set aside to rest.
3 Place pumpkin in a blender with milk and spread. Blend until smooth. Taste and season. Set aside and keep warm.
4 Combine cider vinegar and honey in a bowl. Add grated apple and ginger and mix to combine. Steam greens in microwave or steamer and drizzle with sesame oil.
5 Slice pork and add any juices to reserved marinade. Pour this mixture into pan with a little water and bring to the boil. Simmer for 5-8 minutes until sauce thickens and becomes glossy. Remove from heat.
6 Serve pork slices on top of pumpkin mash, drizzled with sauce and topped with apple salad. Serve greens on the side.
Make it gluten free: Check hoisin sauce is gluten free.
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