Ingredients

• 1 egg, lightly beaten
• 1/3 cup almond meal
• 1 teaspoon garlic powder
• 2 tablespoons quinoa flakes
• 500g pork loin, fat and rind removed and discarded
• 2 tablespoons extra virgin olive oil
• 250g green cabbage, finely shredded
• 1 small red apple, cut into thin wedges
• 2 celery stalks, thinly sliced
• 2 tablespoons chopped fresh flat-leaf parsley leaves
• 1/2 cup reduced-fat plain Greek-style yoghurt
• 2 teaspoons lemon juice
• 1/4 teaspoon fennel seeds, crushed
• Lemon wedges, to serve
• Chopped fresh flat-leaf parsley leaves, to serve

Method

• Step 1 Preheat oven to 220C/200C fan-forced.

• Step 2 Place egg in a shallow bowl. Combine almond meal, garlic powder and quinoa flakes in a separate shallow bowl. Season. Dip pork in egg, allowing excess to drain off. Coat in almond mixture.
• Step 3 Heat oil in a large, non-stick ovenproof frying pan over medium-high heat. Add pork. Cook, turning occasionally, for 5 minutes or until browned all over. Transfer pan to oven. Roast pork for 15 minutes or until cooked through.
• Step 4 Combine cabbage, apple, celery and chopped parsley in a large bowl. Whisk yoghurt, lemon juice and fennel seeds together in a small bowl. Season with salt and pepper. Toss dressing through salad.
• Step 5 Slice pork. Divide pork and salad among serving plates. Sprinkle with extra parsley leaves. Serve with lemon wedges.