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PO BOX 5192
Pinewood, VIC 3149, Australia

Nuvia is manufactured and distributed by


December 8, 2017
Fork tender and delicious whilst skipping all the sugar and delivering on all the flavours.

Don’t let the cooking time discourage you – the longer this dish is left to simmer, the more luscious and tender your sauce and pork will be. You’ll also end up with a delicious, sugar-free, healthy Mexican style sauce that will have everyone coming back for more. Serve with a selection of salads, corn chips, burritos, natural yoghurt, wraps or crusty bread rolls.

Warning: Serviettes needed for sticky fingers!


  • Nutritional Breakdown: per portion (whole recipe)


  • Calories: 702.6 (3513)
  • Carbs: 2.8 (14)
  • Fat: 52 (260)
  • Protein: 57.8 (289)
  • Sodium: 237 (1185)
  • Sugar: 2.4 (12)
  • Serves 4-6


  • 1.2 kg piece of pork scotch fillet, cut into thick slices
  • 2 tbsps oil
  • Freshly ground black pepper and salt flakes
  • Freshly squeezed juice and grated rind 1 large orange
  • 2 cups chicken stock
  • 2 tsp each ground ginger, cumin and cinnamon
  • ½ – 1 tsp or to taste chilli powder or cayenne pepper
  • 1 tbsp (18g) Nuvia Sweetener


  • 1. Smear the pork slices well with the oil, salt and pepper until coated.
  • 2. Brown all over in a hot frying pan until golden brown, remove from pan.
  • 3. Deglaze the pan with the orange juice, rind and chicken stock and bring to the boil, stirring to remove all the bits from the bottom of the pan.
  • 4. Add the spices, vinegar and Nuvia. Simmer for 5 minutes.
  • 5. Return the pork (and any of the juices) to the pan. Cover partially with a lid and simmer 5 –6 hours or until meat is tender. Remove the meat from the sauce and keep warm.
  • 6. Boil the sauce uncovered for 5 minutes or until thickened.
  • 7. Pull the pork with two forks into tender strips or pieces. Drizzle a little of the sauce over the meat to serve. Serve any extra sauce on the side.


Serve with salad, corn chips, taco shells or warmed bread rolls.

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