Ingredients

• 4 pork loin steaks
• 2 cloves garlic
• finely chopped
• 2 tbsp Dijon mustard
• 1 glass dry white wine
• 290ml/10fl oz vegetable stock
• 1 lemon
• juice only
• 12 whole sage leaves
• salt and pepper
• ½ red cabbage
• finely chopped
• 2 carrots
• grated
• 1 spanish onion
• finely chopped
• 1 clove garlic
• finely chopped
• 2 tbsp olive oil
• 1 lemon
• juice only
• 4 tbsp mayonnaise
• 255g/9oz dried apricots
• sliced
• 1 tbsp white wine vinegar
• 1 tsp calvados
• 5 tbsp olive oil
• pinch dried or fresh sage

Directions

• Soak the sliced apricots in the white wine vinegar
• calavados
• some olive oil and some sage for 1 hour.
• Heat the olive oil in a large frying pan. Pan-fry the pork loin steaks very lightly on both sides. Add the garlic
• mustard
• wine and vegetable stock
• lemon juice
• sage
• salt and pepper and apricots. Reduce by a half and allow to simmer for up to 5 minutes (longer depending on thickness of steak).
• Mix all the coleslaw ingredients in a large bowl. Season
• cover and chill in the fridge if you have time.
• Serve the pork on a bed of coleslaw and the apricots on top with the remaining sauce in the pan drizzled over. Add some sage leaves to garnish.