Pork loin with apples, cabbage and wholemeal bread

Ingredients

For 1 serving

• Pork loin140 g
• Apple0.5
• Cabbage200 g
• Apple cider vinegar1 tablespoon
• Fresh sageto taste
• Whole wheat bread50 g
• Extra virgin olive oil10 g
• Saltto taste
• Black pepperto taste

Contains: gluten,

In season: September – February

Method

1. Remove the outer leaves and core of the white cabbage and slice it into thin strips; wash and drain it.
2. Heat half the oil in a lidded frying pan over medium heat, add the cabbage and cider vinegar, salt it, cover and braise over low heat for 15 minutes, stirring now and then, until soft and glossy; add a splash of water if it sticks.
3. Meanwhile wash the apple, core it and cut it into slices about 5 mm thick, leaving the skin on. Season the pork loin slices with salt and pepper.
4. Heat the remaining oil in another pan over medium-high heat with the fresh sage leaves and brown the pork for 3 minutes per side, until golden.
5. Add the apple next to the meat and cook for another 4 minutes, turning it once, until it softens and caramelises at the edges and the pork is cooked but still juicy.
6. Serve the pork with the apples, the cabbage and the wholemeal bread.