To celebrate the best of spring legumes The Cook’s Grocer will be running three dishes from nutritionist Chrissy Freer's new book Superlegumes (Murdoch Books). Chrissy is the nutrition editor for Taste.com.au and a recipe developer with a holistic health focus.
"Snow peas, like all peas, are one of the best vegetable sources of dietary fibre. They are also packed with vitamin C, vitamin B3 (niacin), folate and potassium" says Chrissy.
30 Minutes. Gluten Free. Dairy Free.
350g free range pork tenderloin
60ml orange juice
2 tablespoons honey
2 tablespoons mirin
1 1/2 tablespoons soy sauce (GF)
1 teaspoon ginger
200g snow peas
1/4 small red cabbage
200g snow pea sprouts
2 teaspoons sesame seeds
1 teaspoon sesame oil
1 teaspoon sesame oil
1 tablespoon soy sauce (GF)
Prepare pork & glaze
Preheat the oven to 200°C. To make the glaze, combine the juice of 1/2 the orange, premixed glaze and finely grated ginger in a small saucepan. Simmer over medium heat for a few minutes or until syrupy and reduced by half. Set aside.
Place a wire rack over a baking tray lined with baking paper. Heat the oil in a large non-stick frying pan over high heat. Cook the pork for 1 – 2 minutes each side or until browned. Transfer the pork to the prepared rack and brush with half the reserved glaze. Roast for 10 minutes for medium, or until cooked to your liking. Remove, cover loosely with foil and set aside to rest for 3 minutes.
Trim and thinly slice the snow peas, finely shred the cabbage and combine with the snow pea sprouts, sesame seeds and premixed dressing in a large bowl and toss to combine.
Thickly slice the pork. Divide the salad and pork between serving plates, drizzle the pork with a little of the remaining glaze, and garnish with finely chopped spring onions. Tip: It is essential to line the baking tray with baking paper, to prevent the glaze from burning on the bottom of the tray.
This recipe was created by Chrissy Freer. For more information visit www.chrissyfreer.com.au
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