Carb-Conscious Southwest Pork Steaks

Nutrition per serve

Ingredients

• 150g red cabbage
• 1pcs carrot
• 1pcs capsicum
• 2clov garlic
• 10g Tex-Mex seasoning
• 2pcs pork loin steaks
• 30g pepitas
• 15ml olive oil
• 10ml red or white wine vinegar
• 3ml honey

Method

1. Step 1 — Prep ingredients
   Thinly slice the cabbage with a sharp knife or mandoline. Shred the carrot using a julienne peeler or coarsely grate with a box grater. Thinly slice the capsicum (see Make it yours). Crush or finely chop 2 garlic cloves.
2. Step 2 — Marinate pork
   Put the garlic, 2 tsp Tex-Mex seasoning* and 2 tsp olive oil in a large bowl and season with salt and pepper. Add the pork and turn to coat.
3. Step 3 — Pan-fry pork
   Cook the pepitas in a cold medium frypan over medium heat, tossing, for 3-4 mins until toasted. Remove from the pan. Return the pan to medium-high heat. Cook the pork for 4-5 mins each side until browned and cooked through (look for 'blush pink', which ensures the meat is tender and juicy). Remove from the pan and rest for 4 mins.
4. Step 4 — Make slaw
   Meanwhile, combine 2 tsp olive oil, 2 tsp red wine vinegar and ½ tsp honey in a large bowl and season with salt and pepper. Add the cabbage, carrot, capsicum and pepitas and toss to combine.
5. Step 5 — Serve up
   Thickly slice the pork. Divide the pork and slaw among plates and enjoy!
6. Step 6 — Make it yours
   Not a fan of raw capsicum? Instead of adding it to the slaw, simply cook it in the frypan with a little olive oil until softened, then serve it on top of the pork.

Allergens

Sulfit