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)
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.
Peel the apple if you like, or keep the skin on, or use a pear instead.
Head of Dairy Diary; I'm passionate about producing high quality products that our customers will cherish. I'm also a mum of three and I enjoy cooking, walking, gardening and art with my family, as well as lino printing (if I find time!)
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