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Pork with braised red cabbage & pears

Pork with braised red cabbage & pears

A star rating of 4.6 out of 5.5 ratingsRate
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 4

A comforting family supper dish of mustardy pork and fruity cabbage

Nutrition: per serving
HighlightNutrientUnit
kcal302
fat15g
saturates3g
carbs14g
sugars13g
fibre0g
protein28g
low insalt0.36g
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Ingredients

  • 500g red cabbage , finely shredded
  • 2 ripe pears , peeled and cut into chunks
  • small piece fresh ginger , grated
  • 250ml vegetable stock
  • 2 tbsp balsamic vinegar
  • 50g walnut , roughly chopped
  • 450g pork fillet , trimmed of all visible fat
  • 2 tsp olive oil
  • 2 tsp wholegrain mustard

Method

  • STEP 1

    Put the cabbage, pears, ginger, stock and vinegar into a pan. Bring to the boil, then reduce heat. Cover, then gently cook, stirring occasionally, for 40 mins. Stir in the walnuts.

  • STEP 2

    Split the pork fillet almost in half down its length, then open out like a book. Rub on all sides with the oil and smear with mustard. Grill for 15 mins, turning once, until the pork is browned and just cooked. Cover with foil, rest for 2 mins, then slice and serve with the cabbage.

Recipe from Good Food magazine, November 2008

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A star rating of 4.6 out of 5.5 ratings
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