5-SPICED ROAST PORK WITH SLAW AND WASABI SESAME DRESSING

5-SPICED ROAST PORK WITH SLAW AND WASABI SESAME DRESSING

Beautiful free range pork tenderloin spiced and served with a delicate cabbage slaw finished with a tangy sesame and wasabi dressing. 

30 minutes. Gluten Free. Dairy Free. Just 558 Cal Per Person.

Serves 2.

Ingredients
300g lean free range pork tenderloin
2 tablespoons 5-Spice powder
1/4 small savoy cabbage
1 medium carrot
3 spring onions
2 sprigs coriander
wasabi dressing (premixed):
1.5 tablespoons rice wine vinegar
1 teaspoon light soy sauce
1 teaspoon sugar
1.5 teaspoons wasabi paste
1/2 teaspoon sesame oil
20g toasted sesame seeds

Pre heat oven
Arrange the shelf rack in the centre of the oven and heat to 200ºC of fan bake.

Marinate, sear & cook pork
Season the pork with salt and the 5-spice powder. Drizzle lightly with oil and rub to coat. Place a fry pan on a medium heat, add 1 tablespoon of olive oil and sear each side of the pork for 2 minutes to get a crust. Place pork on a bake tray in oven for 10 minutes.

Make slaw
Thinly slice the cabbage (use a mandolin if you have one), grate the carrot and finely slice the spring onions. Next, roughly chop the coriander and combine all of the ingredients into a bowl. Mix half the sesame seeds with the wasabi dressing and a drizzle of olive oil and whisk well. Toss to dress.

To serve
Pile the slaw into bowls. Cut the pork into 1cm thick pieces and place on top. Garnish with the remaining sesame seeds.

ABOUT THE COOK'S GROCER:

The Cook’s Grocer is about great cooking made easy. We produce a weekly menu of healthy, ready to cook meals containing the finest locally sourced ingredients and simple to follow recipes, all designed to be to cooked in 30 minutes.

We partner with Sydney’s leading nutritionists, chefs, personal trainers and foodies to develop recipes that will inspire you in the kitchen, without the fuss of planning and shopping.

We deliver these fantastic meals Sydney and Canberra wide three times a week. Each meal is hand packed and measured to exact portions ensuring the highest quality and no waste.

Click here to see what’s on the menu.

 

October 29, 2015 by Timothy Ryder
previous / next