Pan-fried pork with sage, apricots and red cabbage coleslaw Recipe

  • 4 pork loin steaks
  • 2 cloves garlic, finely chopped
  • 2 tbsp Dijon mustard
  • 1 glass dry white wine
  • 290ml/10fl oz vegetable stock
  • 1 lemon, juice only
  • 12 whole sage leaves
  • salt and pepper
  • ½ red cabbage, finely chopped
  • 2 carrots, grated
  • 1 spanish onion, finely chopped
  • 1 clove garlic, finely chopped
  • 2 tbsp olive oil
  • 1 lemon, juice only
  • 4 tbsp mayonnaise
  • 255g/9oz dried apricots, sliced
  • 1 tbsp white wine vinegar
  • 1 tsp calvados
  • 5 tbsp olive oil
  • pinch dried or fresh sage
  1. Soak the sliced apricots in the white wine vinegar, calavados, some olive oil and some sage for 1 hour.
  2. Heat the olive oil in a large frying pan. Pan-fry the pork loin steaks very lightly on both sides. Add the garlic, mustard, wine and vegetable stock, lemon juice, sage, salt and pepper and apricots. Reduce by a half and allow to simmer for up to 5 minutes (longer depending on thickness of steak).
  3. Mix all the coleslaw ingredients in a large bowl. Season, cover and chill in the fridge if you have time.
  4. Serve the pork on a bed of coleslaw and the apricots on top with the remaining sauce in the pan drizzled over. Add some sage leaves to garnish.