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  • Dinner
  • 4
  • 10 minutes
  • 20 minutes


3 pears, core removed and cut into thin wedges
3 tablespoons olive oil
500g pork fillet
2 tablespoons Cajun spice mix
1 carrot, peeled and coarsely grated
½ small red cabbage, finely shredded
¼ small cabbage (wombok or savoy), finely shredded
½ cup sunflower seeds

Whisk together:
2 tablespoons apple cider vinegar
2 tablespoons orange juice
1 tablespoon olive oil
Salt and pepper to season 

Nutritional Information (per serve)

  • 1624 kJ / 388 cal
  • 18g
  • 32g
  • 18g
  • 3g
  • 9g
  • 85mg

Cajun Pork Fillet with Roasted Pear Slaw

One of the leanest cuts of pork comes from the fillet, which is readily available from supermarkets and your butcher. Pork also boasts a range of vitamins including good quality protein, iron, thiamine, niacin, B6, B12, selenium, riboflavin and zinc. If you aren’t a fan of Cajun spice, swap this for any of your favourite spice mixes including harissa (a Middle Eastern blend) or Morrocan. You will just love the taste and texture combination of cooked pears with the crunchy slaw ingredients. ENJOY!

  • Step 1

    Heat a pan over medium heat, add 1 tablespoon olive oil. Cook pear wedges, stirring for 5 minutes, until cooked through. Set aside.
  • Step 2

    Roll pork fillet in 1 tablespoon olive oil. Coat fillet in Cajun spice mix.
  • Step 3

    Add the remaining olive oil to pan, add pork fillet. Cook fillet on each side for 4-5 minutes. Rest pork for 2-3 minutes before cutting and serving. Cut fillet across the grain to keep tender.
  • Step 4

    While pork is cooking, combine carrot, red cabbage, green cabbage and sunflower seeds in a large bowl. Gently combine with pears and dressing.
  • Step 5

    Serve with wholemeal flatbread if you desire.


People often don’t realise that pork is classified as a red meat, and it is ok to serve pork as rare as you would serve your favourite steak.