NUTRITION INFO HONEY-GLAZED PORK AND FENNEL

PER SERVE 1720kJ, protein 31g, total fat 19g (sat. fat 4g), carbs 25g, fibre 8g, sodium 361mg

• Carb exchanges 1½ • GI estimate low • Gluten-free option • Lower carb

PREP TIME: 10 MINS

COOK TIME: 30 MINS SERVES 4 (AS A MAIN MEAL)

700g pork fillet, trimmed of fat Freshly ground black pepper

80ml (1/3 cup) apple cider vinegar 21/2 Tbsp honey

1 Tbsp Dijon mustard or

gluten-free mustard

4 cloves garlic, coarsely chopped 2 Tbsp olive oil

2 fennel bulbs, trimmed, cut into

2cm wedges (fronds reserved) 2 bunches asparagus (16 spears),

steamed, to serve

150g snow peas, steamed, to serve 1 cup green peas, steamed,

to serve

1 Preheat oven to 200°C (fanforced). Line a small roasting pan with baking paper or foil. Place pork in pan. Season with pepper. 2 Whisk the vinegar, honey, mustard and garlic in a small bowl. While whisking, gradually pour in the oil. Chop the reserved fennel fronds (up to ½ cup) and stir into the glaze. Pour the glaze over the pork.

3 Add fennel wedges to the pan, placing around the pork. Toss the fennel in the glaze that is in the pan. Roast for 25-30 minutes, or until the pork is tender. Transfer pork to a plate, cover loosely with foil and set aside to rest for 5 minutes before slicing.

4 If desired, top with additional fennel fronds and sprinkle with freshly ground black pepper. Serve with the asparagus, snow peas and green peas. ➤