Pork with fried apple and cabbage
800 g, chopped
¼ cup(s), (60ml)
Green apple, unpeeled
2 medium, cut into 1cm thick slices (discard end pieces)
2 g, (pinch)
Pork fillet or tenderloin, raw
320 g, (buy 4x100g medallions), fat trimmed
1 half, finely shredded
1 x 3 second spray(s)
- Boil, steam or microwave potatoes until just tender. Drain. Mash in a large bowl with milk until smooth. Season with salt and freshly ground black pepper. Cover to keep warm.
- Lightly spray a large non-stick frying pan with oil and heat over medium heat. Cook apples and pork for 3 minutes each side or until apples are golden and tender and pork is cooked through. Sprinkle apples with cinnamon. Transfer apples and pork to a plate. Cover with foil and set aside to rest for 5 minutes before serving.
- Meanwhile, reheat pan over high heat. Add cabbage and 1 tablespoon water. Cook for 2–3 minutes or until just tender. Top pork with apples and drizzle with any resting juices. Serve with mash and cabbage.