Ingredients:
Pork Loin 100g or lamb, or beefCumin, Ground 1g ( 1⁄4 tsp )
Cinnamon 1g ( 1⁄4 tsp )
Paprika, Ground 1g ( 1⁄4 tsp )
Chilli Flakes 1g ( 1⁄4 tsp ) optional
Olive Oil 10ml ( 1⁄2 tbsp )
For the Salsa Slaw
Red Cabbage 80g (1 cup ) shredded
Avocado 1⁄4 diced
Green Apple 1⁄2 grated
Fresh Fennel 1⁄4 grated
Radish 1 sliced
Parsley 1⁄4 bunch ( 1⁄4 cup ) chopped
Lemon Juice 10ml ( 1⁄2 tbsp ) or ACV
Method:
NOTE: Marinade for at least 30 minutes or overnight for increased flavour.
- Marinade your pork by placing it in a small shallow dish, add the olive oil and spices and rub to coat evenly. Cover and set aside if cooking now, or refrigerate until ready.
- To prepare the slaw, place the shredded cabbage, grated fennel and apple, avocado, radish and parsley in a bowl. Drizzle with lemon juice or apple cider vinegar and mix well to coat.
- Preheat a medium fry pan over medium-high heat. Cook the pork for 4-5 minutes on each side, until browned and just cooked through. Transfer onto a plate, cover with some foil and rest for 5 minutes before slicing.
- Serve the pork sliced on top of your slaw.
MACROS (per serve):
Protein 28.9g
Fats 27.1g
Carbs 29.8g
Energy 466cal/1947kJ
