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Ingredients: (Serves 4)
- 1 tablespoon smoked paprika
- 4 x 120g pork loin steaks
- 1 bunch mint, leaves picked
- 5 spring onions, finely sliced
- 2 granny smith apples, finely julienned or grated
- 1/2 fennel bulb, thinly sliced
- 1/8 purple cabbage, thinly sliced
- 1 tablespoon olive oil
- 1 avocado
- 2 limes
- 8 medium tortillas
Pork has a reputation for being high in fat, which like any cut of meat can be true depending on the cut, for example pork belly or shoulder. However, pork loin, when the extramuscular visible fat is trimmed, is extremely lean, in fact more lean than chicken breast!
- Rub paprika all over pork steaks and allow flavours to infuse while you make the salad.
- Combine mint leaves, spring onions, apple, fennel and cabbage in a bowl. Squeeze over the juice of one lime. Stir to combine.
- Preheat a non-stick frying pan over high heat with oil. Add pork and cook for 2-3 minutes each side or until just cooked. Remove pork from heat. Allow to rest for 2-3 minutes before thinly slicing.
- In a bowl mash avocado and juice of remaining lime together with a fork.
- Warm tortillas if desired. Spread with avocado, top with pork, cabbage and green apple salsa. Serve immediately.
This is the perfect entertaining recipe. Add the dry spices to the pork and store in the fridge, mash the avocado and place in a ziplock bag and combine the salad (excluding the apple) up to two hours before serving. Then all you need to do is cook the pork and add the apple to the salad just prior to serving.