Ingredients
- 750g pork fillets
- 1 bunch watercress, washed
- 1 small red onion, cut into thin wedges
- 1 large ripe mango
- Crusty bread, to serve
Marinade
- 1/4 cup lemon juice
- 2 teaspoons finely ground black pepper
- 1 tablespoon fish sauce
- 2 teaspoons caster sugar
- 1 clove garlic, crushed
Method
- Step 1Place pork fillets into an ovenproof dish.
- Step 2Make marinade Combine ingredients in a bowl. Stir well. Pour over pork. Turn to coat. Cover. Refrigerate for 1 to 2 hours. Remove from fridge. Remove cover.
- Step 3Preheat oven to 200°C. Cook pork for 20 to 25 minutes or until cooked through. Cover. Set aside for 10 minutes. Remove to a board, reserving marinade. Thinly slice pork on the diagonal.
- Step 4Remove sprigs from watercress. Place into a large bowl. Add onion. Peel mango and thinly slice flesh. Add mango, pork and reserved marinade to salad. Season. Toss well. Serve with crusty bread.
- High protein
- Low carb
- Low fat
- Low kilojoule
- Lower gi
Nutrition
1057 kj
Energy
2g
Fat Total
1g
Saturated Fat
2g
Fibre
44g
Protein
178mg
Cholesterol
590.16mg
Sodium
12g
Carbs (sugar)
13g
Carbs (total)
All nutrition values are per serve
- Author: Dixie Elliott
- Image credit: Mark O'Meara
- Publication: Super Food Ideas
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