Pork fillet with red cabbage

Babiche Martens

Some leftover potatoes have helped to make this pork fillet into a cook-in-one-pan meal. I’ve then sliced the fillet and served it in the same dish — perfect. Remember if the pork fillet is a little pink it will be extra succulent and tender.

Ingredients

2 Tbsp	Olive oil
2	Pork fillets (Main)
1	Onion, chopped
2	Garlic cloves, crushed
2 tsp	Fennel seeds
1 Tbsp	Chopped thyme
1	Green apple, cored and sliced
8	New potatoes, boiled and halved
3 cups	Shredded red cabbage (Main)
½	Oranges, use the juice only
½ cup	White wine
1 tsp	Salt & freshly ground pepper
2 stalks	Thyme

Directions

1. Preheat an oven to 180C.
2. Heat 1 Tbsp of oil in a heavy frying pan. Brown the pork on all sides. Remove from the pan.
3. Heat the remaining oil in the same pan. Add the onion and garlic, cooking for 3 minutes to soften. Add the fennel seeds and chopped thyme and cook for a further 2 minutes.
4. Stir through the apple, potatoes, cabbage, orange juice, wine, salt and pepper. Cook for 5 minutes until the apple starts to soften and the cabbage wilts.
5. Place the pork on top of the vegetables with the thyme stalks, then place into the oven for 15 minutes until cooked through.
6. Let the pork sit for 5 minutes before slicing and serving.

More of Angela's one-pot meals

• Butter beans, sumac, kale and feta
• Warm courgette and mozzarella salad