Pineapple adds sweetness to these succulent, low-fat pork fillets.
Ingredients
- 1 tablespoon tamarind paste*
- 2 teaspoons brown sugar
- 2 teaspoons olive oil
- 750g lean pork fillets, trimmed of any fat and cut into 8cm lengths
- 1 1/2 cups frozen peas
- 1/2 peeled fresh pineapple, chopped
- 2 teaspoons grated ginger
- 1/2 small red onion, thinly sliced
- 1/4 cup coriander leaves
Method
- Step 1Combine the tamarind, sugar and oil in a bowl. Rub mixture over the pork, then set aside for 10 minutes.
- Step 2Meanwhile, cook the peas in a pan of boiling water for about 1 minute, then drain. Place the peas, pineapple, ginger, red onion and coriander leaves in a bowl, then toss to combine.
- Step 3Preheat a chargrill or barbecue to medium-high. When hot, cook the pork fillets for 15-20 minutes until medium-rare (or until cooked to your liking). Slice thickly and serve with pineapple mixture.
- High protein
- Low carb
- Low fat
- Low kilojoule
- Low sodium
- Lower gi
Nutrition
1239 kj
Energy
5g
Fat Total
1g
Saturated Fat
5g
Fibre
46g
Protein
178mg
Cholesterol
106.36mg
Sodium
12g
Carbs (sugar)
15g
Carbs (total)
All nutrition values are per serve
Notes
* Available from Asian food shops and selected supermarkets.
- Author: Nancy Duran
- Image credit: Petrina Tinslay
- Publication: delicious.
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