Honey and Soy-Roasted Pork with Cashew Nut Crust on Pineapple 'Carpaccio' and Crisp Cabbage

Pork tenderloin roasted with honey and soy, coated in crushed cashews, served over sliced pineapple with crispy deep-fried cabbage.

Pork High Protein Fusion Asian-Inspired

Estimated Nutrition

Calories

1184.2

kcal / serving

1184.2 kcal total

Carbs

65.5g

per serving

65.5 g total

Fat

82.4g

per serving

82.4 g total

Protein

54.8g

per serving

54.8 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

CondimentsSauces

tbsp

Soy Sauce

Fruits

0.5

piece

Pineapple

Peeled and very thinly sliced

piece

Orange

Cut into wedges

Meat

150

Pork Tenderloin

NutsSeeds

pinch

Salt

To taste

pinch

Black Pepper

Freshly ground, to taste

clove

Garlic

Lightly crushed

Cashew Nut

Crushed

OilsFats

tbsp

Olive Oil

300

Vegetable Oil

For deep frying

Other

tbsp

Honey

Vegetables

0.25

piece

Savoy Cabbage

Very finely sliced

Method

Preheat the oven to 180°C.

Arrange pineapple slices on a plate, top with sliced pork and crispy cabbage, then garnish with orange.

Deep fry the cabbage for 2-3 minutes until crisp, then drain on kitchen paper.

Heat 300ml of vegetable oil in a saucepan until it sizzles.

Roll the pork in crushed cashew nuts and fry for one minute per side.

Return the pan to the hob, add soy sauce and honey, and fry for one minute.

Transfer the pan to the oven and roast for five minutes.

Heat olive oil in an ovenproof frying pan and brown the pork with garlic.

Season the pork with salt and pepper.