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Pan-Fried Pork with Apple Slaw
Emily Davenport
2 servings
10 minutes
25 minutes
422
British
Pork, mains
A delicious Pan-Fried Pork with Apple Slaw recipe taken from A Zest For Life Cookbook. Easy and light, this is a great recipe to make on busy weeknights.
Ingredients
- Olive oil 2 tbsp, plus 1 tsp
- Fresh sage leaves 8-10
- Salt and freshly ground black pepper
- Plain flour 1 tbsp
- Pork tenderloin 250g (9oz), trimmed of fat and cut into 6 slices
- Cloudy apple juice 150ml (¼ pint)
- Pork stock 150ml (¼ pint)
- Soy sauce 1 tbsp
- Clear honey 1 tsp
- Red cabbage 75g (3oz), finely shredded
- Savoy cabbage 75g (3oz), finely shredded
- Dessert apple 1, quartered, cored and cut into matchsticks
- Crusty bread to serve (optional)
- Find this recipe in the A Zest For Life Cookbook
Directions
Heat 1 tablespoon olive oil in a large lidded frying pan and fry the sage leaves for 2-3 minutes until crisp. Drain on kitchen paper and set aside.
Season the flour and use to coat the pork slices. Heat another tablespoon of oil in the pan and fry the pork for about 4 minutes on each side until browned.
Pour the apple juice and stock into the pan and bring to the boil. Cover and simmer for about 10 minutes until the pork is cooked through. Remove the pork using a slotted spoon and keep warm. Boil the sauce for a couple of minutes to reduce slightly.
Meanwhile, whisk together the remaining 1 teaspoon oil, soy sauce and honey. Add the cabbage and apple, season with black pepper and toss everything together.
Serve the slaw with the pork and its sauce and garnish with the sage leaves. Add a slice of crusty bread, if you like.