Creamy Mustard Pork with Blackberry Slaw

Creamy Mustard Pork with Blackberry Slaw

Serves: 4

Ingredients

For the Slaw

• 200g blackberries

• 150g shredded cabbage

• 50g spinach

• 80g chopped leeks

• 2 medium apples, sliced into matchsticks

• 60g walnuts, toasted and broken into pieces

• pomegranate, to serve

• seasoning, to taste

To dress

• 1 1/2 tbsp cider vinegar

• 4tbsp extra virgin olive oil

• 1 tsp dijon mustard

• 1 tbsp maple syrup

• 1 1/2tsp ground cumin

• 1 chilli, minced, optional

For the Pork

• 1 tbsp oil plus a nob butter

• 400g pork fillet, sliced into medallions

• 4 cloves garlic

• 1 red onion, cut into strips

• 3 medium carrots, grated

• 3tsp wholemeal flour

• 300ml water

• Beef stock cube ( can use vegetable too )

• 200ml single cream ( I used 150ml single cream plus 50ml soy milk )

• 4 tsp dijon mustard

• generous amount of black pepper

• mixed dried herbs

Method

- Heat the oil and butter in a pan over a medium heat until the butter starts to bubble. Add the onions and carrots and stir. Allow to Cook for 3-4 minutes, until softened slightly.

- Add in the garlic and stir briefly to release the aromas. Add the seasoning and herbs.

- Stir in the flour and fry for 30 seconds before poring in the water and stock cube.

- Combine everything together and bring it to a boil. Reduce and allow the water to reduce and thicken for 10-15 minutes.

- In a separate pan, heat some oil in a small frying pan. once hot, add the pork steaks and fry on both sides until nicely coloured and cooked through.

- Once the space has thickened, pour in the cream and mustard and stir everything, Reduce the heat to medium low and allow it to gently reduce for another 5-10 minutes.

- Mix all the salad ingredients together and dressing ingredients together in a separate bowl. Pour the dressing over the salad and toss everything gently together. Set aside and serve beside the pork when it's ready. Pour some of the space over the pork. I like to drizzle some worcestershire sauce on top too but that's personal preference!

* This is great served with crispy baked potatoes with a garlic and chive sour cream too!