Miso Pork, Grated Apple & Cos Roll

Miso Pork, Grated Apple & Cos Roll

  • Serves 2
  • Difficulty Easy

Try this delicious and healthy Dr Joanna McMillan recipe in your kids lunch box today!




2 Bakers Delight Hi-Fibre Lo-GI Lunch Box Rolls
2 tbs light spreadable cream cheese
Leftover miso pork, sliced (approx. 100g)
½ green apple, cored and grated with skin on
2 crunchy lettuce leaves

Miso Pork

I usually cook 3 pork fillets to feed my family of 4 for dinner and leave plenty leftovers for lunches for the next couple of days.

1/3 cup miso
1/3 cup tamari (or soy sauce)
1 tb maple syrup (or honey)
Juice of a blood orange (or orange when not in season)
3 pork fillets
1 tb extra virgin olive oil


    1. Step 1
      In a dish large enough to hold all 3 pork fillets, whisk together the miso, tamari, maple syrup and orange juice. Add the pork fillets to the dish and coat well with the marinade. Cover and pop in the fridge for at least an hour and longer if you have time. (This step can be done the day before or in the morning)
    2. Step 2

      Heat a griddle pan or the BBQ and drizzle with the oil. Cook for a few minutes on all sides until browned, drizzle with more marinade, cover with foil and reduce the heat to cook through. Alternatively close the BBQ lid or pop the griddle pan into a preheat oven (180°C fan-forced) for 10 minutes or until cooked to your liking. Take care not to overcook as pork fillets are very lean and will be tough if you overcook them. The pork should still be a little pink in the middle.

    3. Step 3
      Remove the pan from the heat, cover with foil and let the meat rest for 5 minutes. Slice and serve drizzled with the pan juices
    4. Step 4
      Cut the roll in half, without quite going all the way through so the halves are still attached. Spread each side with the cream cheese
    5. Step 5

      Add the sliced pork to the bottom half, top with the grated apple and a lettuce leaf and press down the top half to close the roll. Wrap or place in reusable container