- 2:35 Prep
- 0:35 Cook
- 4 Servings
- Capable cooks
This apple and pear salsa makes a sweet side dish for any pork dinner.
Ingredients
- 4 pork loin cutlets
- 2 pink lady apples, diced
- 2 josephine pears, diced
- 1/2 small red onion, thinly sliced
- 1/2 small lemon, juiced
- 2 tablespoons brown sugar
- 2 roma tomatoes, quartered, deseeded, thinly sliced
- 2 teaspoons balsamic vinegar
- 1/4 cup olive oil
- mixed salad leaves, to serve
Honey-mustard marinade
- 1 cup apple juice
- 1/4 cup honey
- 1 clove garlic, crushed
- 1 tablespoon dijon mustard
- 1 tablespoon wholegrain mustard
Method
- Step 1Make honey-mustard marinade: Combine all ingredients in a ceramic dish. Whisk until honey is dissolved.
- Step 2Add pork to marinade and turn to coat. Cover and refrigerate for 2 hours or overnight, if time permits.
- Step 3Preheat oven to 200°C. Combine apples, pears, onion, 1 tablespoon of lemon juice and brown sugar in a bowl. Stir to coat. Transfer to a lightly-greased roasting pan. Roast for 15 minutes or until light golden and almost tender. Remove to a bowl. Add tomatoes, vinegar and 2 tablespoons of oil. Season with salt and pepper. Toss to coat.
- Step 4Meanwhile, preheat barbecue plate on medium heat. Drizzle with remaining oil. Remove pork from marinade. Barbecue pork for 6 to 8 minutes each side or until just cooked through. Remove to a plate. Cover and stand for 5 minutes. Spoon salsa onto plates. Top with pork. Serve with salad leaves.
- Diabetes friendly
- Low carb
- Low sodium
- Lower gi
Nutrition
2061 kj
Energy
17g
Fat Total
3g
Saturated Fat
6g
Fibre
33g
Protein
76mg
Cholesterol
263.31mg
Sodium
48g
Carbs (sugar)
49g
Carbs (total)
All nutrition values are per serve
Notes
((( Marinating tips ))) Don’t use metal containers for marinating – acidic ingredients will react and taint the food’s flavour. Refrigerate when marinating – marinades don’t prevent spoilage. Drain food before cooking. Too much marinade in the pan will prevent food coming into contact with the hot surface, causing it to stew.
- Author: Yianni Sourris
- Image credit: Mark O'Meara
- Publication: Super Food Ideas
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