Mustard Pork with Pickled Red Cabbage
For the pickled red cabbage:
1 medium red cabbage, shredded
1 red onion, sliced
150g light brown soft sugar
150ml cider vinegar
150ml red wine
1 cinnamon stick
½ tsp ground allspice
100g California Raisins
1 tsp salt
1 tsp black peppercorns, lightly crushed
1 tbsp oil
1 pork fillet, sliced into 12, approx. 600g
150ml double cream
2 tsp wholegrain mustard
Place all the cabbage ingredients into a large saucepan and bring to the boil, cover and simmer on a low heat for 1 hour 15 minutes, stirring occasionally.
When the cabbage is nearly done, heat the oil in a large frying pan, season the pork slices, flatten slightly with the palm of your hand and fry for 2-3 minutes each side, add the cream and mustard to the pan and cook for 1 minute.
Serve the pork with the pickled red cabbage.
Try serving any leftover cabbage with cold meats or as part of a salad.