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Pork and apple winter salad


Serves: 4
timePrep time: 20 mins
timeTotal time:
Pork and apple winter salad
Recipe photograph by Toby Scott

Pork and apple winter salad

This tasty winter salad comes in at just 170 calories per serving. To bulk it up, add toasted croutons, brown rice or boiled new potatoes

Serves: 4
timePrep time: 20 mins
timeTotal time:

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Nutritional information (per serving)
Calories
170Kcal
Fat
6gr
Saturates
1gr
Carbs
7gr
Sugars
7gr
Fibre
5gr
Protein
20gr
Salt
0.2gr

Anna Glover

Anna Glover

Anna is our former Creative Food Editor, and a cookery writer and food stylist. She loves a challenge and is known for whipping up interesting flavour combinations. She’s still in search of the best pizza in the world 
See more of Anna Glover’s recipes
Anna Glover

Anna Glover

Anna is our former Creative Food Editor, and a cookery writer and food stylist. She loves a challenge and is known for whipping up interesting flavour combinations. She’s still in search of the best pizza in the world 
See more of Anna Glover’s recipes

Ingredients

  • 1 x 300g pack extra lean pork fillet medallions, or 1 tenderloin, trimmed and sliced
  • 2 tsp olive oil
  • 200g green beans, trimmed
  • 1 x 200g pack sliced kale
  • 1 tbsp finely chopped sage
  • 2 tbsp cider vinegar
  • 1 tbsp Dijon mustard
  • 100g red cabbage, finely shredded
  • 1 red-skinned 3 apple, cut into matchsticks

Step by step

  1. Bring a large pan of salted water to the boil. Bash the medallions with a rolling pin between 2 sheets of baking paper to flatten them to 2cm thick, then season.
  2. Heat a large frying pan and add 1 teaspoon oil. Sear the pork for 3-4 minutes on each side until cooked through. Remove to a plate and leave to rest. Take the pan off the heat.
  3. Meanwhile, blanch the green beans in the boiling water for 3-4 minutes. Add the kale for a minute, then drain and cool the greens under cold water. Drain well and pat dry with kitchen paper.
  4. To make the dressing, add the sage, vinegar, mustard and 1 teaspoon of oil to the warm frying pan with the pork juices, and whisk; season.
  5. Toss the blanched greens, cabbage and apple together in a large dish. Slice the pork into chunky pieces and pour any resting juices into the pan dressing before pouring this over the salad. Toss well and top with the pork to serve.
    Tip
    Bulk it up
    Add toasted croutons, brown rice or boiled new potatoes.

    Make it veggie
    Swap the pork for chopped almonds or walnuts, and add some cooked quinoa.

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