Maple Dijon Pork with Sweet Potato Chips, Cabbage, and Pickled Cucumbers
Taste Australia Bush Food Shop kindly supplied me with some very intriguing native herbs and spices. As a thank you, I have created a range of dishes on Instagram, but this one in particular had a really delicious marinade (if I do say so myself). Enjoy this healthy pork recipe which is simple enough for a weeknight dinner, and still super tasty! Don't be fooled by the fancy plating either, there's plenty to go around!
Gluten free. Dairy free. Refined sugar free. Paleo.
1 pork tenderloin, 400-450g
1 tbsp maple syrup
1 tbsp wholegrain or dijon mustard
1 tsp olive oil
1 tsp garlic, minced
1/2 tsp native sage ( or oregano)
1 tsp sea salt
½ tsp mountain pepper ( or pepper)
½ tsp salt bush (optional)
½ tsp paprika
¼ large cabbage head
1 cup chicken or vegetable stock (extra if needed)
2 medium sweet potatoes, chopped into thick cut chips
Garlic infused oil
Sea salt and oregano to taste
Pickled cucumbers to serve
Preheat your oven to 210 degrees C. Line a roasting tray with baking paper. In a bowl, combine all the marinade ingredients. Place the pork tenderloin in the tray and coat with the marinade, rubbing it in and coating it well. Set aside.
On another baking paper lined tray, scatter the sweet potato chips, drizzle with the garlic infused oil and season with sea salt and oregano. Place both the pork and the chips into the oven and bake for 25-30 minutes.
Meanwhile, in a medium pot over medium-high heat, combine the cabbage, chicken stock, a pinch of sea salt and pepper, and a ½ tbsp of garlic infused oil and cook until the cabbage has softened and the stock has reduced. Set aside.
Once the pork has cooked, remove from oven and let sit for 5 minutes. Slice diagonally and serve warm with the cabbage, sweet potato chips and cucumbers.
Enjoy being you,