The finished recipe. Pork with Apple and Cabbage in Mustard BrothIngredients 1 to 6. 300 g Pork loin steak, fat trimmed (Weighed raw. The same piece weighed after cooking has lost water, so the protein per gram is higher and the total would come out about a quarter over.). 1 medium, about 160 g Apple. 150 g Onion. 200 g White cabbage. 300 ml Chicken stock (Made up from a cube or a pot.). 2 tsp, about 12 g Wholegrain mustardIngredients 7 to 10. 1 tbsp, about 11 g Olive oil. 300 g Boiled potato (Cooked weight.). A splash Cider vinegar. A few sprigs Fresh thymeStep 1. Season the pork and brown it in the oil for two minutes a side over a high heat. Set aside.Step 2. Lower the heat, add the sliced onion and cook for eight minutes. Add the cabbage, shredded, and the apple in wedges, and cook for five minutes more until the cabbage has softened.Step 3. Add the stock, mustard, vinegar and thyme, bring to a simmer and return the pork. Cover and cook for eight minutes, until the pork is just cooked through with no pink at the centre.Step 4. Rest the pork for three minutes and slice. Serve over the cabbage with the potatoes and the broth spooned over.
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