Pan-fried pork with sage, apricots and red cabbage coleslaw
An average of 5.0 out of 5 stars from 1 rating
- Prepare
- 1-2 hours
- Cook
- 10 to 30 mins
- Serve
- Serves 4
- Dietary
- Dairy-freeNut-free
Ingredients
- pork loin: 4 pork loin steaks
- garlic: 2 cloves garlic, finely chopped
- Dijon mustard: 2 tbsp Dijon mustard
- white wine: 1 glass dry white wine
- vegetable stock: 290ml/10fl oz vegetable stock
- lemon: 1 lemon, juice only
- sage: 12 whole sage leaves
- pepper: salt and pepper
For the coleslaw
- red cabbage: 陆 red cabbage, finely chopped
- carrots: 2 carrots, grated
- onion: 1 spanish onion, finely chopped
- garlic: 1 clove garlic, finely chopped
- olive oil: 2 tbsp olive oil
- lemon: 1 lemon, juice only
- mayonnaise: 4 tbsp mayonnaise
- dried apricots: 255g/9oz dried apricots, sliced
- white wine vinegar: 1 tbsp white wine vinegar
- calvados: 1 tsp calvados
- olive oil: 5 tbsp olive oil
- sage: pinch dried or fresh sage
Method
Soak the sliced apricots in the white wine vinegar, calavados, some olive oil and some sage for 1 hour.
Heat the olive oil in a large frying pan. Pan-fry the pork loin steaks very lightly on both sides. Add the garlic, mustard, wine and vegetable stock, lemon juice, sage, salt and pepper and apricots. Reduce by a half and allow to simmer for up to 5 minutes (longer depending on thickness of steak).
Mix all the coleslaw ingredients in a large bowl. Season, cover and chill in the fridge if you have time.
Serve the pork on a bed of coleslaw and the apricots on top with the remaining sauce in the pan drizzled over. Add some sage leaves to garnish.