Olive oil cooking spray
150g lean pork fillet, trimmed of fat
Pinch smoked paprika
1 tsp salt-reduced lemon pepper seasoning
½ small red apple, quartered, core removed, cut into thin, short sticks
1 small carrot, coarsely grated
½ stick celery, thinly diagonally sliced
2 Tbsp roughly chopped flat-leaf parsley
1 Tbsp low-fat mayonnaise or gluten-free mayonnaise
2 tsp freshly squeezed lemon juice
½ tsp wholegrain mustard or gluten-free mustard
2 x 80g wholemeal rolls or gluten-free rolls, split
2 Tbsp reduced-fat grated cheese
Freshly ground black pepper, to serve
Preheat oven to 180°C (fan-forced). Line a small ovenproof dish with baking paper. Spray pork with cooking spray. Sprinkle with paprika and lemon pepper seasoning. Heat a medium non-stick frying pan over a medium-high heat. Add pork and cook, turning occasionally, for 2-3 minutes or until browned. Transfer to prepared dish. Roast for 7-10 minutes or until pork is just cooked. Transfer to a plate, cover loosely with foil and set aside.
2. Combine apple, carrot, celery, parsley, mayonnaise, lemon juice and mustard in a medium bowl. Mix until well combined.
3. Divide the apple slaw between roll bases. Sprinkle over cheese. Thinly slice pork across the grain. Add pork to rolls, sprinkle with pepper, top with roll tops and serve.
Nutrition Info PER SERVE 1524kJ, protein 30g, total fat 6.5g (sat. fat 1.9g), carbs 42g, fibre 8g, sodium 756mg • Carb exchanges 2 2⁄3 • GI estimate low • Gluten-free option