Recipe and image kindly provided by Weight Watchers www.weightwatchers.com.au
Preparation Time: 15 minutes
Cooking Time: 40 minutes
- 3 medium fresh pear (beurre bosc pears work best)
- 500 g baby potato, halved
- 1 Tbs olive oil
- 2 Tbs honey
- 1 Tbs wholegrain mustard
- 1 tsp fresh thyme
- 500 g trimmed pork fillet, fat trimmed
- 100 g cherry tomato, halved
- 2 C baby spinach leaves, (60g)
- 1 x 3 second spray(s) oil spray
- Preheat oven to 220°C or 200°C fan-forced. Place pears and potatoes in large baking dish. Lightly spray with oil and toss to coat. Roast for 40–45 minutes or until golden and tender.
- Meanwhile, combine oil, honey, mustard and thyme in large shallow bowl. Add pork and turn to coat.
- Line a frying pan with baking paper (see tip) and heat over medium-low heat. Cook pork, turning, for 12–15 minutes or until cooked through. Transfer to a plate. Cover to keep warm. Rest pork for 5 minutes before slicing thickly.
- Place tomatoes and spinach in a medium bowl. Add roasted pears and potatoes and toss to combine. Drizzle pork with pan juices and serve with roasted pear salad.
To lower the glycemic index (GI) of this recipe try substituting the baby potatoes with orange sweet potato.
Nutritional Information (per serve)
|Total Fat (g)||7.5|
|Saturated Fat (g)||1.4|
|Dietary Fibre (g)||8.8|
Disclaimer: The above recipe meets the nutrition criteria set by Australian Diabetes Council. However, the opinions expressed on www.weightwatchers.com.au do not necessarily reflect the views of Australian Diabetes Council.