Almond Mustard Pork With Pear And Orange Coleslaw - cooking recipe

Ingredients

None None Orange Coleslaw
2 None oranges, peeled, segmented, 2 tbsp orange juice reserved
2 None Asian pears, cut lengthwise into thin matchsticks
4 None red radishes, cut lengthwise into thin matchsticks
3 oz finely shredded Chinese cabbage
1/4 cup fresh mint leaves, shredded finely
2 tbsp avocado oil
None None Almond Mustard Pork with Pear and Orange Coleslaw
2/3 cup almond butter
2 tbsp whole grain mustard
2 tbsp honey
2 tbsp peanut oil
1 tsp ground nutmeg
4 (9 oz) pork fillets

Preparation

To make the coleslaw, combine all ingredients in a large bowl and toss to combine. Season to taste.
Combine almond butter, mustard, honey, oil and nutmeg in a large bowl. Add pork and turn to coat. Cover and refrigerate for 3 hours or overnight.
Preheat grill and oil grates. Grill pork for 10 mins, or until browned all over, brushing occasionally with marinade. Cover pork and let rest for 10 mins. Slice thickly.
Serve pork with coleslaw.