Pork and apple are a common pairing. Here I've combined the sweetness of the apples in a slaw that goes so well with the smokey flavoured pork fillet.
This slaw would go equally as well in a bun with pulled pork, or simply as a barbecue salad. Ensure you mix the dressing through once the apple has been grated to prevent it browning. This slaw can be made minutes before serving.
Ingredients 500gm pork fillets
2 tsp smoked paprika
2 tsp fennel seeds
2 tsp garlic flakes
2 tsp sea salt
2 cup each red and green cabbage
1/2 fennel bulb
2 Granny Smith apples
3 tbsp sugar
2 tbsp. water
50 ml apple juice
3 tbsp mayonnaise
3 tbsp sour cream
Turn on the oven to 180c. In a mortar and pestle ground the spices, then roll pork fillet in the mix.
Place the sugar and water in a pan and bring to the boil. Continue to boil until it starts to reduce. Do not stir
When the sugar mix starts to colour around the outside swirl the pan and remove from the heat.
Add the juice a third at a time, be careful as the caramel is hot and may splatter. Return to the heat after each addition and boil until combined and reduced slightly. Once all the juice is added continue to boil until it thickens slightly.
Add the mayonnaise and sour cream and combine.
Shred the cabbage and fennel very thinly, grate the carrot and apples.
Add the dressing and mix. Refrigerate until needed.
Place an oven proof pan on the heat with a little oil. When hot add the pork and sear on all sides. Then place into the oven for 15 minutes.
Remove the pork from the oven and leave to sit in the pan for 5- 8 minutes.
Slice the pork into thick slices, arrange on the plate. Place a large spoon full of slaw and add to the plate the pan juices over the meat.