Beautiful free range pork tenderloin spiced and served with a delicate cabbage slaw finished with a tangy sesame and wasabi dressing. Simple, healthy and delicious.
20 minutes. Gluten Free. Dairy Free. Sugar Free.
300g lean pork tenderloin
2 tablespoons 5-spice powder
1/4 savoy cabbage
1 medium carrot
2 spring onions
2 sprigs of coriander
2 tablespoons toasted sesame seeds
1.5 tablespoons rice wine vinegar
1 teaspoon light soy sauce
1 teaspoon sugar
1.5 teaspoon wasabi paste
1/2 teaspoon sesame oil
olive oil, salt & pepper not included
Pre heat oven
Arrange the shelf rack in the center of the oven and heat to 200ºC of fan bake. Marinate, Sear &
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.
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 dressing provided along with a drizzle of olive oil and shake well. Toss to dress.
Pile the slaw into bowls. Cut the pork into 1cm thick pieces and place on top. Garnish with the remaining toasted sesame seeds.
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