A comforting family supper dish of mustardy pork and fruity cabbage
Prep:15 mins
Serves 4
500g red cabbage, finely shredded2 ripe pears, peeled and cut into chunkssmall piece fresh ginger, grated250ml vegetable stock2 tbsp balsamic vinegar50g walnut, roughly chopped450g pork fillet, trimmed of all visible fat2 tsp olive oil2 tsp wholegrain mustard
STEP 1Put 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 2Split 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.
