Pan-fried pork with sage, apricots and red cabbage coleslaw
By Ed Baines
From Saturday Kitchen
Ingredients
- 4 pork loin steaks
- 2 cloves garlic, finely chopped
- 2 tbsp Dijon mustard
- 1 glass dry white wine
- 290ml/10fl oz vegetable stock
- 1 lemon, juice only
- 12 whole sage leaves
- salt and pepper
For the coleslaw
- ½ red cabbage, finely chopped
- 2 carrots, grated
- 1 spanish onion, finely chopped
- 1 clove garlic, finely chopped
- 2 tbsp olive oil
- 1 lemon, juice only
- 4 tbsp mayonnaise
- 255g/9oz dried apricots, sliced
- 1 tbsp white wine vinegar
- 1 tsp calvados
- 5 tbsp olive oil
- 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.
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