Herby pork with apple & chicory salad
- Lucy Netherton
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Serves 4
Easy
Prep: 10 mins
Cook: 25 mins
A star rating of 5 out of 5.3 ratingsRate
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A healthy crisp salad served with a low-fat cut of herb-crusted pork - a quick supper that's good for you
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Ingredients
Nutrition
Units:
MetricUS
-
400g pork tenderloin
trimmed of any fat and sinew
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1tbsp walnut oil
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2tsp wholegrain mustard
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1tbsp each chopped tarragon and parsley
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juice 1 lemon
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1tbsp honey
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2 large eating apples
cored and sliced
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270g pack chicory
leaves separated
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Nutrition: per serving
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kcal215
low
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fat8g
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saturates2g
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carbs15g
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sugars14g
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fibre2g
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protein23g
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salt0.3g
low
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Method
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step 1
Heat oven to 200C/180C fan/gas 6. Rub the pork with 1 tsp oil, 1 tsp mustard and some seasoning. Brown, transfer to a baking tray and press on half the herbs. Roast for 15 mins until just cooked.
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step 2
To make the salad, mix the lemon juice, honey and remaining walnut oil and mustard together. Season and toss through the apples, chicory and remaining herbs. Serve the pork sliced, with the salad on the side.
Recipe from Good Food magazine, March 2012
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A star rating of 5 out of 5.3 ratings
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