olive oil cooking spray
150 g lean pork fillet, fat trimmed off
1 pinch smoked paprika
1 tsp no-salt lemon pepper seasoning blend
½ small red apple, quartered, core removed, cut into thin short strips
1 small carrot, coarsely grated
½ stick celery, thinly sliced on the diagonal
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 80 g 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.
- Combine apple, carrot, celery, parsley, mayonnaise, lemon juice and mustard in a medium bowl. Mix until well combined.
- 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.