Pork with Apples and Red Cabbage Coleslaw
Written by Ed Baines from Housecall on
Saturday, January 1, 2005 at 09:20PM
Filed in: Diary Recipes
Comments: 0
Ingredients
4 tbsp olive oil
4 pork fillets
8 slices Parma ham
2 cloves garlic, finely chopped
2 tbsp dijon mustard
1 glass dry white wine
290ml/½ pint vegetable stock
juice of 1 lemon
12 sage leaves
salt and pepper
For the coleslaw:
½ red cabbage, finely chopped
2 carrots, grated
1 Spanish onion
1 clove garlic, finely chopped
2 tbsp olive oil
juice of 1 lemon
4 tbsp mayonnaise
salt and pepper
For the apples:
4 eating apples, cored and sliced
olive oil
sugar
salt
Cooking Instructions
- Seal the pork in a little olive oil until light brown on both sides. Wrap each piece of meat in two slices of Parma ham and set aside.
- Re-heat the pan and add the garlic, mustard, wine, stock, lemon juice, sage, salt and pepper to taste. Reduce by half.
- Put the pork back in the pan and cook gently for about 10 minutes, until the meat is cooked through.
- For the coleslaw, simply mix all the ingredients together, season to taste, cover and chill until needed.
- For the apples, brush the apple slices with olive oil, sprinkle with sugar and salt. Grill or griddle until golden brown on both sides.
- To assemble the dish, place a portion of coleslaw on the centre of the plate, top with the pork and apple slices. Spoon the pan juices around the edge and serve.
About the author
Ed Baines from Housecall
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