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Potato-Crusted Pork with Braised Red Cabbage

Pan-seared pork topped with crispy grated potato, served alongside cider-braised red cabbage and a rich honey mustard cream sauce.

PorkMain CoursePotatoCabbageEnglishHoney Mustard
Estimated Nutrition
Calories
1003.9
kcal / serving
4015.6 kcal total
Carbs
59.1g
per serving
236.4 g total
Fat
72.1g
per serving
288.2 g total
Protein
28.1g
per serving
112.4 g total
Cook Time
65
minutes
Serves
4
people
Dietary
Vegetarian Vegan Dairy Free Gluten Free

Ingredients

BakingIngredients
3
tbsp
Light Brown Muscovado Sugar
1
tsp
Light Brown Muscovado Sugar
extra for sauce
CondimentsSauces
2
tbsp
White Wine Vinegar
6
tsp
Wholegrain Mustard
used in stages
1
tsp
Dijon Mustard
1
tbsp
Clear Honey
Dairy
25
g
Butter
150
g
Butter
melted, plus extra for frying
100
ml
Double Cream
Fruits
1
piece
Red Eating Apple
quartered, cored, and sliced into 1cm slices
GrainsCereals
1
tsp
Plain Flour
Liquids
150
ml
Cider
for the cabbage
450
ml
Cider
for the sauce
Meat
4
piece
Pork Loin Steak
fat trimmed
NutsSeeds
1
piece
Cinnamon
stick
0.25
tsp
Nutmeg
freshly grated
1
piece
Bay Leaf
1
pinch
Sea Salt
to taste
1
pinch
Black Pepper
to taste
OilsFats
1
tbsp
Sunflower Oil
Vegetables
430
g
Red Cabbage
outer layer removed, cored, and finely sliced in strands
1
piece
Red Onion
medium sized
800
g
Maris Piper Potatoes
peeled and coarsely grated
1
piece
Banana Shallot
peeled and finely sliced

Method

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