Ingredients (serves 8)

•    1 kg lean pork fillet
•    1/2 cup ginger wine
•    1 tablespoons reduced sodium soy sauce
•    1 tablespoon dijon mustard
•    1 tablespoon marmalade
•    2 tablespoons olive oil
•    1 1/2 cups salt reduced chicken stock
•    2 granny smith apple, cut into matchsticks
•    1/3 cups walnuts, toasted, chopped
•    100g baby spinach
•    1 1/2 cup celery, chopped

Method

Step 1: Combine wine, soy sauce, mustard and 1/3 cup marmalade in a jug.
Step 2: Heat oil in a large, heavy-based, flameproof casserole dish over high heat. Add pork. Cook, turning, for 8 to 10 minutes or until browned. Add wine mixture to pan. Bring to boil. Add stock. Reduce heat to low. Simmer, covered, turning every 30 minutes, for 1 hour 30 minutes or until tender. Cook, uncovered, for 30 minutes, basting pork with wine mixture, or until cooked through. Transfer to a plate. Cover to keep warm.
Step 3: Place 1 cup pan juices in a saucepan over medium heat. Add remaining marmalade. Cook, stirring occasionally, for 15 minutes or until slightly thickened.
Step 4: Arrange apple, celery, walnuts and spinach on a platter. Top with sliced pork. Drizzle with marmalade mixture. Serve.

Nutritional Guide - Per Serve
Energy: 372cal
Protein: 42.8g
Fat: 17.1g
Saturated Fat: 2.6g
Carbohydrate: 39g
Sugars: 7.1g
Fibre: 2.0g
Sodium: 368mgg