Match lean, succulent pork with a mouth-watering mustard-and-quince sauce for a winning meal.
Ingredients
- Olive oil spray
- 2 (about 300g each) pork fillets, excess fat trimmed
- 2 large granny smith apples, peeled, cored, cut into wedges
- 1 1/2 tablespoons quince paste
- 1 tablespoon wholegrain mustard
- 80ml (1/3 cup) Massel chicken style liquid stock
- 150g baby spinach leaves
- Steamed green beans, to serve
Method
- Step 1Preheat oven to 180°C. Heat a large frying pan over high heat. Lightly spray with olive oil spray. Add the pork and cook for 1-2 minutes each side or until golden. Transfer to a baking tray and bake in oven for 5 minutes.
- Step 2Meanwhile, add the apple to the pan and cook for 1-2 minutes each side or until golden. Transfer the apple to the tray with the pork. Cook for 5-7 minutes for medium-well or until cooked to your liking. Cover and set aside for 2-3 minutes to rest.
- Step 3Meanwhile, place the quince paste, mustard and stock in the pan and bring to the boil over medium-high heat. Simmer for 1-2 minutes or until slightly reduced.
- Step 4Place the spinach in a large heatproof bowl and cover with boiling water. Set aside for 2 minutes or until just wilted. Drain.
- Step 5Thickly slice the pork across the grain. Divide the spinach among serving plates, top with pork and apple. Drizzle over sauce and serve with green beans, if desired.
- High protein
- Low carb
- Low fat
- Low kilojoule
- Low sodium
- Lower gi
Nutrition
1011 kj
Energy
2g
Fat Total
1g
Saturated Fat
3g
Fibre
35g
Protein
142mg
Cholesterol
252.86mg
Sodium
18g
Carbs (sugar)
19g
Carbs (total)
All nutrition values are per serve
Notes
Prep: 5 mins (+ 5 mins resting time)
- Author: Chrissy Freer
- Image credit: Ben Dearnley
- Publication: Australian Good Taste
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