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Photo of Pork with roast apples and braised cabbage by WW

Pork with roast apples and braised cabbage

Total Time
35 min
10 min
25 min
This meal is a great simple version of the classic Sunday roast. Enjoy these flavours any day of the week.


Oil spray

1 x 3 second spray(s)

Red apple, unpeeled

4 medium, quartered, cored

Olive oil

1 tbs

Red onion

1 medium, chopped

Red cabbage

600 g, shredded

Balsamic vinegar

1 tbs

Brown sugar

2 tsp

Pork fillet or tenderloin, raw

560 g, (buy 4 x 175g loin steaks)

Light cream


Dijon mustard

2 tsp


  1. Preheat oven to 200°C. Line a baking tray with baking paper. Arrange the apple on the tray and lightly spray with oil. Bake for 25 minutes or until tender.
  2. Meanwhile, heat half the oil in a large frying pan over medium heat. Cook the onion, stirring, for 5 minutes or until softened. Add the cabbage and 2 tablespoons water. Cook, stirring often, for 10 minutes or until wilted and soft. Stir in the balsamic vinegar and brown sugar until well combined.
  3. Heat the remaining oil in a non-stick frying pan over medium-high heat. Season pork with pepper and cook for 3 minutes each side for medium, or until cooked to your liking. Set aside. Add the cream and mustard to the pan, and stir until heated through. Serve over pork with the apple and cabbage mixture.


SERVING SUGGESTION: Steamed snow peas, sliced lengthways.