Pork and apple winter salad recipe

Pork and apple winter salad

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Anna Glover

Serves 4 | prep 20 mins | total time 25 mins

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

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

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.
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.
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.
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.
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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