Ingredients
- 4 potatoes, scrubbed
- 1/4 cup tomato sauce
- 1 tablespoon Worcestershire sauce
- 1 tablespoon brown sugar
- 4 pork cutlets, trimmed
Honey mustard slaw
- 250g red cabbage, finely shredded
- 50g snow pea sprouts
- 1 small carrot, grated
- 1/2 small red onion, finely chopped
- 2 tablespoons lemon juice
- 2 teaspoons olive oil
- 2 teaspoons honey
- 2 teaspoons wholegrain mustard
Method
- Step 1Preheat oven to 220°C. Pierce potatoes with a fork. Place into oven. Bake for 1 hour.
- Step 2Meanwhile, combine sauces and sugar in a shallow dish. Add cutlets and turn to coat. Cover and refrigerate.
- Step 3Make slaw: Place cabbage, sprouts, carrot and onion into a bowl. Whisk remaining ingredients together. Pour over slaw. Season with salt and pepper. Toss to combine.
- Step 4Preheat barbecue plate on medium-high heat. Cook cutlets for 5 minutes each side. Remove potatoes from oven. Cut crosses in tops. Serve with cutlets and slaw.
- Diabetes friendly
- High protein
- Low carb
- Low fat
- Low kilojoule
- Lower gi
Nutrition
1280 kj
Energy
5g
Fat Total
1g
Saturated Fat
5g
Fibre
35g
Protein
76mg
Cholesterol
368.52mg
Sodium
15g
Carbs (sugar)
26g
Carbs (total)
All nutrition values are per serve
- Author: Tracy Rutherford
- Image credit: Steve Brown
- Publication: Super Food Ideas
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