Grilling is a good way to cut down on fat because you can brush the food with oil & drip off any excess – with that in mind, why not try this recipe for dinner!
1 lemon, halved
4 x 140 g pieces pork tenderloin
2 tbsp sage leaves, roughly chopped
3 eating apples, peeled, cored and chopped
1 rounded tsp light muscovado sugar
jacket potato, to serve
green vegetables, to serve
- Heat grill to high. Grate the zest from half the lemon and squeeze the juice from both halves. Split the pork pieces down the centre, cutting almost all the way through, and open out like a book. Lift onto a baking tray and season with salt, pepper and the lemon zest. Sprinkle with 1 tbsp of the sage. Grill for 8-10 mins, turning once, until cooked through.
- Meanwhile, pour the lemon juice into a small pan. Add the apples with the remaining sage, the sugar and some seasoning. Bring to the boil, stirring, then simmer until soft, about 6 mins. Serve alongside the pork with a jacket potato and some green veg.