Macros per serve
Carbs: 20.22
Protein: 31.23
Fat: 6.42
Ingredients
4 servings- 150g Country Harvest Carrots, Peas & Corn (Birds Eye)
- 150g Capsicum
- 1 Pepper (Red Hot Chilli Pepper)
- 40g Coriander
- 10g Garlic
- 5g Chinese Five Spice (Masterfoods)
- 40g Peppermint (Mint)
- 100g Mushrooms
- 2tsp Olive Oil
- 250g Pears
- 500g Pork Fillet
- 25g Soy Sauce
Method
- Mix Chinese five-spice with soy sauce and garlic and in a small ceramic bowl. Add pork and toss to coat. Cover and refrigerate for at least 2 hours.
- Preheat oven to 180c for fan-forced oven or 200c for standard oven. Drain pork, reserving marinade. Put pork in a shallow roasting pan and roast for 15 to 20 minutes or until just cooked through. Transfer to a plate and cover with foil. Rest pork for 5 minutes.
- Meanwhile place reserved marinade in a small saucepan and add 2 tablespoons of water. Bring to the boil over high heat. Reduce heat to medium and simmer for 3 minutes. Transfer to a bowl and stir in oil. Set aside to cool.
- Slice pork into thin slices across the grain and combine Asian greens, capsicum, mushroom, pear, coriander, mint and chopped chilli in a large bowl. Add pork and dressing.
- Toss to combine and serve immediately.
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