Pork and apple winter salad
Serves 4 | prep 20 mins | total time
Pork and apple winter salad
Subscribe to Sainsbury's magazine
Serves 4 | prep 20 mins | total time
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
Rate
Nutritional information (per serving)
Calories
170Kcal
Fat
6gr
Saturates
1gr
Carbs
7gr
Sugars
7gr
Fibre
5gr
Protein
20gr
Salt
0.2gr
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
- 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.
