Pork & Apples with Pumpkin Mash

Pork and apple were meant for each other! With the added flavours of onion, fresh herbs and a mash with a hint of ginger, you have a definite hit on your hands!

Hint: Use whatever greens you like, it's still a gorgeous dish without them but they add that nice bit of freshness to the plate.

Prep time: 10 mins
Cook time: 20 mins

Dairy Free

Gluten Free

Well for One (All Recipes)

IMPORTANT - Some recipes may not 100% comply with their listed diet categories. Please review the ingredients carefully to ensure that your selected recipe meets your own dietary requirements

Ingredients

100 grams of free range lean pork loin steak

sea salt to season

2 teaspoons of extra virgin olive oil (divided)

1/4 teaspoon of Dijon mustard

1/4 cup of vegetable stock

1/4 green apple, sliced

1/8 small red onion, sliced

1 pinch cracked black pepper

1 teaspoon of fresh chopped sage

1 teaspoon of fresh chopped parsley

1/3 bunch of broccolini

Pumpkin Mash

100 grams of diced, peeled pumpkin

1 pinch of sea salt

1/2 teaspoon of fresh grated ginger

1 teaspoon of unsweetened coconut yoghurt (optional)

Method

Place the pumpkin and salt in a saucepan, cover with water and bring to the boil. Cook, simmering for 20 minutes or until cooked through. If using broccolini or other greens place into the saucepan in the last 2 minutes of cooking to quickly blanch, remove and set aside.

Heat 1 tsp of the oil in a grill pan to medium high. Season the pork with sea salt and sear on both sides until nicely browned then remove to a plate. (It will continue to cook later)

Add the other tsp of oil to the pan and add the apples and onion. Cook for 3-4 minutes then season with salt and pepper and add herbs. Stir to combine.

Pour in the stock mixture and return the pork to the pan. Continue to cook another 3-4 minutes until the sauce has reduced and pork is just cooked. Push to the side a little and place the broccolini in to warm through.

Mash the pumpkin and stir in the ginger and yoghurt if using. Serve topped with the broccolini, pork and apple mixture.

Note: The coconut yoghurt will depend entirely on how wet the pumpkin is. The one used in this recipe was too wet to add it but would work very well in a drier mash.

Calories: 298
Protein: 28.9
Carbs: 16.1
Fibre: 3.5
Fat: 12.6

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