Honey mustard pork with caraway coleslaw

Honey mustard pork with caraway coleslaw

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The ingredient of Honey mustard pork with caraway coleslaw

  1. 125ml (1/2 cup) yellowbox honey
  2. 1 x 125g jar Dijon mustard
  3. 2 tablespoons thickened cream
  4. 4 (about 150g each) pork scotch fillets
  5. 2 garlic cloves, crushed
  6. 1/4 green cabbage, core removed, leaves shredded
  7. 1/4 red cabbage, core removed, leaves shredded
  8. 125g (1/2 cup) good-quality whole-egg mayonnaise
  9. 1/3 cup loosely packed fresh continental parsley leaves
  10. 1 teaspoon caraway seeds
  11. 1/2 white baguette, to serve

The instruction how to make Honey mustard pork with caraway coleslaw

  1. Preheat grill to medium. Combine honey and mustard in a jug. Combine 80ml (1/3 cup) of honey mixture with cream in a bowl.
  2. Place pork in a baking dish. Add garlic to remaining honey mixture and pour over pork. Set aside for 5 minutes to marinate.
  3. Remove pork from marinade and place on a wire rack over a baking tray. Cook pork under preheated grill for 3-4 minutes each side or until brown and cooked through.
  4. Meanwhile, combine green and red cabbage, mayonnaise, half the parsley and caraway seeds in a large bowl.
  5. Serve pork with honey mustard sauce, coleslaw and slices of baguette. Sprinkle with remaining parsley leaves to garnish.

Nutritions of Honey mustard pork with caraway coleslaw

fatContent: 597.5 calories
saturatedFatContent: 37 grams fat
carbohydrateContent: 9.5 grams saturated fat
sugarContent: 34 grams carbohydrates
fibreContent:
proteinContent:
cholesterolContent: 34 grams protein
sodiumContent:

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