Pork Loin with a Raw Apple & Fresh Ginger Salad

The flavour combination of pork, apple, and sage is a classic. By leaving the apple raw and adding fresh ginger to create a zingy salad, this Paleo-friendly recipe is ideal for a light lunch during the last few weeks of summer.



Serves 2

Approximate nutrition per serving: 582 kcal / 45.6g fat / 20.2g saturated fat / 10.9g total carbohydrates / 3.7g fibre / 7.2g net carbohydrates / 32g protein.


  • 2 organic, free-range pork loin steaks (approx. 150g each)
  • Fresh sage leaves
  • 80g apple
  • 10g fresh ginger
  • 2 tablespoons grass-fed butter
  • 200g organic ‘tenderstem’ broccoli (optional)
  • Sea salt


  1. Preheat the oven to 180ºC (fan).
  2. Grease a large ceramic dish with a tablespoon of butter.
  3. Season the pork steaks with a pinch of sea salt, add to the dish with some fresh sage leaves and place into the oven. After 10 minutes, flip the steaks and remove the sage leaves and set aside. Continue cooking for another 10-15 minutes, or until the pork is ready.
  4. Julienne the ginger and set aside.
  5. A few minutes before the pork is ready, lightly steam the broccoli.
  6. When the pork and broccoli are ready, quickly grate the apple into a small dish and add the ginger. Mix until combined.
  7. Serve the pork with a few sage leaves, and some of the juices drizzled over the top. Break the remaining butter into small knobs and allow to melt over the broccoli. Serve the apple and ginger salad in a small round.




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