SW recipe: Maple-glazed pork with mixed bean & lemon salad

Ready in about 50 minutes, plus marinating


3 level tbsp maple syrup

6 tbsp light soy sauce

1 tbsp balsamic vinegar

8 thick lean pork fillet medallions or 4 pork loin steaks, visible fat removed

300g green beans

4 spring onions, sliced

12 radishes, thinly sliced

4 celery sticks, thinly sliced

1 large, ripe tomato, deseeded and diced

2 x 400g cans mixed bean salad, drained and rinsed

1 tbsp each of chopped fresh tarragon and flat-leaf parsley

Juice of 2 lemons

Lemon wedges, to serve


1 Whisk together 2 level tbsp maple syrup, the soy sauce and balsamic vinegar until combined. Season and pour into a large, sealable food bag. Add the pork, seal the bag and shake to coat evenly. Marinate in the fridge for 3-4 hours, or overnight if you can.

2 To make the salad, boil the green beans for 2-3 minutes, drain and rinse under cold running water. Place in a wide salad bowl with the spring onions, radishes, celery, tomato, mixed beans, herbs and lemon juice. Season, toss well and set aside.

3 When ready to cook, drain the pork, discarding the marinade. Cook on your preheated barbecue for 8-10 minutes on each side, or until cooked through. Divide the salad and pork between 4 plates. Drizzle a quarter of the remaining syrup over each piece of pork and serve with the lemon wedges for squeezing over.

credits: slimmingworld magazine

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With so many slimming world meals that can be adapted to your lifestyle. From batch cooking and making the most of your time by using the slow cooker. Our aim is to develop healthy recipes that can fit into any diet you are following. With a strong emphasis on budget family meal recipes with a good dollop of motivation and self-belief.

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