Prep: 15 mins | Cook: 40 mins | Serves: 4-6

Nutritional Information (per serve): Energy: 1081kJ | Protein: 32g | Fat: 6g | Fibre: 3g

Suitable for: Wheat Free, Gluten free, Dairy free, Low FODMAP (use more blueberries, leave out apple and only use green part of leek)


How to Serve

This dish is delicious served with a side of roasted vegetables. If desired, cook on a lower temperature for longer to help increase the tenderness.

  • 800g pork scotch fillet
  • 1 tsp each of cumin, turmeric, ginger and pepper
  • 30mL garlic infused extra virgin olive oil
  • 5cm leek, finely sliced
  • 2 cups red cabbage, shredded
  • 250g blueberries
  • 2 large apples, quartered
  • 2 cups red wine (such as pinot noir)


  1. Preheat oven to 180˚C. Rub half the spice mix over the pork.
  2. Heat oil in a large roasting dish. Add the pork and brown on both sides, then remove.
  3. Add the leek, cabbage, apples, blueberries and remaining spice mix. Cook stirring for 2 minutes, and then pour in the wine and place the pork on top.
  4. Cover and roast in oven for approx. 35-40 minutes.
  5. Remove from oven and transfer the pork and vegetables to separate dishes, cover and rest in a warm place
  6. To reduce the sauce, place the roasting dish on the stove and cook on moderate heat for 3 minutes.
  7. Slice the pork and serve on top of the cabbage mixture, spoon sauce over the top and serve.