Pork fillet with apple

Ingredients

• 180 g pork fillet
• 140 g apple
• 160 g red cabbage
• 15 g mustard
• 6 ml olive oil

Method

1. Trim any sinew from the pork fillet and cut it into medallions about 2 cm thick. Season with salt and black pepper and brush with a third of the mustard.
2. Finely shred the red cabbage. Core the apple and cut it into thin wedges, leaving the skin on.
3. Heat half the olive oil in a large frying pan over a medium-high heat. Fry the pork for 3–4 minutes on each side until golden, with no pink in the middle and clear juices (75°C in the centre). Move to a plate and cover loosely.
4. Turn the heat down to medium and add the rest of the olive oil, the red cabbage and the apple to the same pan. Cook for 5–6 minutes, stirring, until the cabbage has wilted but still has some crunch.
5. Stir in the remaining mustard and a splash of water, scraping up the browned bits from the bottom of the pan. Season to taste.
6. Serve the pork on the warm cabbage and apple salad, with any resting juices poured over.