Pan-Fried Pork with Sage, Apricots and Red Cabbage Coleslaw

Pan-fried pork loin steaks served with a tangy apricot reduction and a fresh, crunchy red cabbage and carrot coleslaw.

Pork Main Course High Protein Fruit Gluten Free

Estimated Nutrition

Calories

710.1

kcal / serving

2840.4 kcal total

Carbs

40.1g

per serving

160.2 g total

Fat

48.9g

per serving

195.4 g total

Protein

27.6g

per serving

110.2 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

CondimentsSauces

Dijon Mustard

2 tbsp

Mayonnaise

4 tbsp

White Wine Vinegar

1 tbsp

Fruits

piece

Lemon

juice only

255

Apricot

dried, sliced

Liquids

175

White Wine

dry, 1 glass

290

Vegetable Stock

Calvados

1 tsp

Meat

piece

Pork Loin Steak

steaks

NutsSeeds

clove

Garlic

finely chopped

leaf

Sage

whole leaves

pinch

Salt

to taste

pinch

Black Pepper

to taste

clove

Garlic

finely chopped for coleslaw

pinch

Sage

dried or fresh

OilsFats

Olive Oil

2 tbsp for coleslaw

Olive Oil

5 tbsp

Vegetables

0.5

piece

Red Cabbage

finely chopped

piece

Carrot

grated

piece

Spanish Onion

finely chopped

Method

Garnish with fresh sage leaves.

Soak sliced apricots in vinegar, calvados, olive oil, and sage for 1 hour.

Heat olive oil in a large frying pan.

Pan-fry pork loin steaks lightly on both sides.

Add garlic, mustard, wine, vegetable stock, lemon juice, sage, seasoning, and soaked apricots.

Simmer for 5 minutes until the sauce reduces by half.

Combine cabbage, carrots, onion, garlic, oil, lemon juice, and mayonnaise in a bowl.

Season, cover, and chill the coleslaw if time permits.

Serve pork on coleslaw, topped with apricots and drizzled sauce.