Mustard and Brown Sugar Pork with Coleslaw

The marinade of mustard and brown sugar intrigued me I have to admit.  I wondered if it would be sweet or overpowered by the mustard... so needless to say we, I mean I, had to try it.

This dish was easy to prepare and cook making it a wonderful mid week dinner - always a bonus.  Everyone enjoyed it which was the second bonus.

The mustard and brown sugar was perfectly in balance with neither ingredient being an obvious standout.  I used dijon mustard instead of the hot English mustard as I wasn't sure on the taste for the kids.  Next time however I will use hot English to see the difference, if any.  The mash of sweet potato and potato was perfect especially as Noel mashed it so it was nice and smooth. I really enjoyed the coleslaw.  The added crunch of the apple combine with the natural crunch of the cabbage and dressed with the tangy mayonnaise made a nice change from regular coleslaw.

The only change I would make is to dress the coleslaw later than what the recipe states as the red cabbage colour bled throught the dish.  Purely for appearance of course.

Mustard and Brown Sugar Pork with Coleslaw

(recipe adapted from WW The Complete Meal Cookbook)

Serves: 4

ProPoints per Serve: 9

2 teaspoons hot English mustard (or dijon mustard if preferred)

1 tablespoon brown sugar

1 tablespoon Worcestershire sauce

1 garlic clove, crushed

4 x 150 g lean pork loin cutlets, fat trimmed

2 tablespoons reduced fat mayonnaise

1 tablespoon lemon juice

1 teaspoon wholegrain mustard

3 cups (240 grams) shredded red cabbage

1 pink lady apply, unpeeled, finely sliced

2 green shallots, thinly sliced

500 grams sweet potato, chopped

300 grams potatoes, chopped

1/2 cup skim milk

Combine mustard, sugar, Worcestershire sauce and garlic in a shallow glass or ceramic bowl.  Add pork and turn to coat.  Cover and refrigerate for 3 hours.

Combine mayonnaise, juice and wholegrain mustard in a bowl.  Place cabbage, apple and shallots in a large bowl.  Add mayonnaise mixture and gently toss to combine.  Set coleslaw aside.

Boil, steam or microwave sweet potato and potato until tender.  Drain.  Place in a large bowl with milk and mash until smooth.  Season with salt and freshly ground black pepper.

Meanwhile preheat a chargrill or barbecue over medium heat.  Lightly spray pork with cooking spray and cook for 3 - 5 minutes or until cooked to your liking.  Cover with foil and set aside to rest for 5 minutes before serving.

Divide mash amongst plates and top with pork.  Drizzle with resting juices and serve with coleslaw.

(click here for a printable version of this recipe)