This delicious meal is a great source of lean protein, as well as the right kinds of fibre to support your gut health. Asparagus, in particular, is packed with inulin which does great things to support the good microbes in your belly. When choosing pork, go for Australian (or local to your area), and preferably organic or free range.
550 g lean pork fillet
1 tsp sesame oil
1 tbs tamari soy (gluten-free if needed)
1 tbs coconut nectar/syrup
Freshly cracked black pepper
2 tbs olive oil or macadamia oil
1 onion, cut into thin wedges
1 bunch gai lan, trimmed, cut into 8 cm lengths
1 bunch asparagus, trimmed, sliced
200 g cauliflower blossom (Fiorretta)
Steamed black or red rice, to serve
Preheat oven to 200C (180C fan). Line a small baking tray with non-stick baking paper. Place pork in a large bowl. Add sesame oil, soy and coconut syrup. Turn to coat well. Grind over some freshly cracked black pepper.
Heat a large non-stick frying pan over a medium-high heat. Add 2 tsp oil and swirl to coat the pan. Add pork and sear 2-3 minutes each side or until browned all over. Transfer to prepared tray. Bake for 10 minutes or until cooked to your liking. Remove from oven, cover with foil and keep warm.
Meanwhile, heat remaining oil in a clean frying pan or wok over medium high heat. Add onion and stir-fry 2-3 minutes. Add gai lan, asparagus and cauliflower. Add a splash of water to create steam. Stir-fry vegetables for 2-3 minutes until just tender.
Slice pork, serve with stir-fried vegetables and rice of your choice.