CAJUN-SPICED PORK WITH SUMMER SLAW
Serves: 4 Prep: 15 Mins Cook: 25 Mins
1 tsp fine sea salt 1 tsp sweet paprika ¾ tsp garlic granules ¾ tsp dried thyme ¾ tsp ground black pepper ½ tsp ground cumin ½ tsp cayenne pepper Low-calorie cooking spray 2 pork fillets, all visible fat removed For the summer slaw: ½ small red cabbage, core removed, thinly sliced 2 small red onions, halved and thinly sliced 1 large carrot, peeled and grated 1 red-skinned apple, quartered, cored and cut into matchsticks 200g fat-free natural greek yogurt 2 tsp cider vinegar 1 tsp mustard powder ½ level tsp sweetener 2 tbsp roughly chopped fresh parsley, to serve
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Preheat oven to 200°C/400°F/ Gas mark 6. mix sea salt and spices together in a bowl. Line a small baking tray or roasting tin with foil and spray with a little low-calorie cooking spray. Put pork fillets side-by-side on foil and sprinkle with the spice mix. roast in oven for 25 mins. While the pork is cooking, make the slaw. mix the cabbage, onions, carrot and apple in a large bowl. mix the yogurt, vinegar, mustard and sweetener together in a small bowl, add to the vegetables and fruit and toss through. Season to taste and scatter over most of the parsley. remove the pork from the oven, cover it with foil and leave it to rest for 5 mins so the juices have time to settle. Carve into thin slices, scatter over the remaining parsley and serve with the slaw. Per serving: 179 cals, 11g sugar, 3.5g fat (1g sat fat)