Boulangère potatoes
Lighter and healthier than Dauphinoise and just as impressive, perfect for a cold winter's night
Pork with braised red cabbage & pears
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 4
Skip to ingredients
- 500g red cabbagefinely shredded
- 2 ripe pearspeeled and cut into chunks
- small piece fresh gingergrated
- 250ml vegetable stock
- 2 tbsp balsamic vinegar
- 50g walnutroughly chopped
- 450g pork fillettrimmed of all visible fat
- 2 tsp olive oil
- 2 tsp wholegrain mustard
Nutrition: per serving
- kcal302
- fat15g
- saturates3g
- carbs14g
- sugars13g
- fibre0g
- protein28g
- salt0.36glow
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.
