SERVES: 4
Calories/serving: 241
WW points per serving: 4
PREPARATION TIME: 10 MINUTES
COOKING TIME: 30 MINUTES

• 4 lean pork steaks
• zest and juice of 2 lemons
• 2 tablespoons runny honey
• 2 garlic cloves, crushed
• 2 talespoons chopped fresh rosemary
• salt and freshly ground black pepper

1. Remove all the fat from the pork steaks with a sharp knife and discard. Place the steaks in a shallow container. Season on both sides with salt and black pepper.
2. Combine the remaining ingredients in a small bowl and mix well. Pour over the pork and turn the steaks over to coat both sides.
3. Cook under a hot grill for 8-10 minutes on each side, basting with more glaze if required. Serve hot.

SERVES : 4

Calories/serving: 241
WW points per serving: 4
PREPARATION TIME: 10 MINUTES
COOKING TIME: 25 MINUTES

• 4 lean pork steaks
• 2 garlic cloves, finely chopped
• 50ml (2fl oz) dry sherry
• 2 tablespoons runny honey
• 1 X 400g can chopped tomatoes
• 1 red chilli, finely sliced
• 1 teaspoons ground coriander
• salt and freshly ground black pepper
• fresh coriander to serve

1. Trim away any fat from the pork and discard. Season the pork well with salt and black pepper and set aside.
2. Preheat a non-stick frying pan until hot. Carefully add the pork and turn quickly to seal all sides. Add the garlic and allow to soften. Add the sherry and the remaining ingredients. Simmer gently for 20 minutes until the pork is cooked through.
3. Arrange the pork on a serving plate and pour the sauce over.
4. Sprinkle with fresh coriander.

SERVES: 4
Calories/serving: 309
WW points per serving: 6
PREPARATION TIME: 20 MINUTES
COOKING TIME: 25 MINUTES

• 4 lean pork steaks
• 1 large pineapple
• 2 garlic cloves, finely chopped
• 1 small chilli, sliced
• 2 tablespoons maple syrup
• salt and freshly ground black pepper

1. Trim any fat off the pork steaks and discard. Cut the steaks into bite-sized pieces.
2. Prepare the pineapple by slicing off the top and bottom with a sharp knife. Cut away the sides lo leave a barrel-shaped fruit. Cut into slices, then into small wedges. Take eight wooden kebab skewers and thread alternate pieces of pork and pineapple on to each. Place in a shallow dish.
3. Mix together the garlic, chilli and maple syrup tnd pour over the kebabs. Season with salt and black pepper. Place under a hot grill for 20-25 minutes until fully cooked.

Serves: 4
Calories/serving: 218
WW points per serving: 4
Fibre: 0.5g Protein: 36.5g Fat:6g

• 2 whole pork tenderloins, about
• 675g/1 1/2lb in total 50oml/16floz Chicken Stock
• 3 tablespoons grated ginger root
• 2 tablespoons no-sugar-added apricot jam or no-sugar-added marmalade
• 2 tablespoons soy sauce
• 2 cloves garlic, peeled and finely chopped

1. Combine all the ingredients in a large bowl and marinate in the refrigerator for at least 2, and up to 6, hours.
2. Preheat the oven to 200°C/40o°F/gas 6.
3. Place the pork in a roasting tin, discarding the marinade, and roast for 20 minutes or until a meat thermometer registers 8oDC/16o°F. When cooked, leave the pork to stand for 10 minutes before slicing, for easier carving.