Bright colours add to the beauty of this clean and fresh dish that is easily prepared. Low in fat and carbohydrates yet high in protein it's a winner all round.
Season the pork loin medallions with a little sea salt and cracked pepper and set aside at room temperature.
Heat a large pan with olive oil over a medium heat. Add the shredded cabbage and toss it around to coat it all in oil.
Add the apple cider vinegar, grated ginger and apple and season with nutmeg, sea salt and pepper. Reduce the heat, partially cover and cook for 20 minutes.
Ten minutes before the cabbage dish is ready, brush a large non-stick grill pan with a little olive oil over a medium heat and add the pork. Cook for about 2-3 minutes each side, then cover and rest in a warm place for 5 minutes.
Add the walnuts to the cabbage and stir through.
Lay the cabbage onto individual plates and serve with the pork on the top.
Makes 4 servings
| Prep Time: | 10 mins |
| Cooking Time: | 20 mins |
| Ready in: | 30 mins |
Suitable for: |
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| Dinner | |
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| Nutritional Information - Per Serve | |
| Kj | 1801 kj |
| Calories | 430 kcal |
| Fat | 21.1 g |
| Saturated Fat | 4.6 g |
| Total Carbohydrate | 9.2 g |
| Total Protein | 47.8 g |
| Fibre | 7 g |
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