I have recently started eating pork, which I used to associate with being full of fat, until recently discovering that lean pork mince and fillets are actually lower in fat than both beef and chicken mince. This recipe was adapted from a Michelle Bridges recipe titled 'Cajun Pork'. I used apple cider vinegar to make the salad, whereas Bridges (or her dieticians) opt for light sour cream to tie together her coleslaw. I love the sourness of apple cider vinegar. In addition it is low in sugar (much lower than balsamic vinegar) and assists in correcting acid issues in the body, essentially making your body digest food better. Give it a try by replacing white/red or balsamic vinegars with apple cider.
- 3 corn on the cob, husks & silks removed and corn kernels cut
- 1 large carrot (120g), grated
- 1 medium green capsicum, roughly chopped
- 2 large tomatoes, roughly diced
- 3-4 green shallots, finely chopped
- 2 tablespoons apple cider vinegar
- 1 tablespoon dijon mustard
- 1 teaspoon rice bran oil
- 5 teaspoons taco seasoning
- 400g lean pork fillets
1. Bring a medium saucepan of water to the boil over high heat. Add the corn kernels and cook for 2 minutes in boiling water. Remove from heat and drain in a colander over running cold water.
2. Stir the apple cider vinegar, dijon mustard and 1 teaspoon taco seasoning in a small bowl. Add some ground black pepper and a few tablespoons of water to thin out the dressing. Drizzle 3/4 of the dressing over the top of the salad.
3. Heat the oil over medium heat in a medium frying pan and swirl to coat. Rub the remaining 4 teaspoons taco seasoning on both sides of the pork fillets. Place the pork in the pan and cook for 3 minutes each side. After this time turn off the stove and leave the pork to continue cooking in the heat for at least 2 minutes. Remove from heat and slice the pork thinly.
4. Serve the pork slices on top of the salad and drizzle with the extra salad dressing and pan juices.
Serves / 2
Total Preparation time / 15 minutes
Total Cooking time / 20 minutes