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

Pan-fried pork with sage, apricots and red cabbage coleslaw is built on Garlic Finely Chopped, Olive Oil, and White Wine Vinegar. Keep it handy for the next time you cook it.

Ingredients

• 2 clove
• 1 clove
• 2 tbsp
• 1 tbsp
• 5 tbsp

Method (preview)

1. 1

   Heat the olive oil in a large frying pan.

2. 2

   Pan-fry the pork loin steaks very lightly on both sides.

3. 3

   Add the garlic, mustard, wine and vegetable stock, lemon juice, sage, salt and pepper and apricots.

4. 4

   Reduce by a half and allow to simmer for up to 5 minutes (longer depending on thickness of steak).

5. 5

   Mix all the coleslaw ingredients in a large bowl. Season, cover and chill in the fridge if you have time.

6. 6

   Serve the pork on a bed of coleslaw and the apricots on top with the remaining sauce in the pan drizzled over.

7. 7

   Add some sage leaves to garnish.