Light - Apple Roasted Pork with Sprout Slaw
Clock Image
Prep: 15 mins
Cook: 25 mins
Brussels sprouts aren’t just for Christmas Day. Tonight you’ll create a sprouty slaw you can whip up all winter.
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396 kcal
(per portion)
Ingredients you'll need
Recipe Ingredients Image
  • 3 apples
  • 2 pork escalopes
  • 1 tsp fennel seeds
  • A handful of sage, leaves only
  • A 200g bag of Brussels sprouts
  • 1 fennel bulb
  • 1 pomegranate
  • 1 tbsp balsamic vinegar
From your kitchen
  • Sea salt and freshly ground pepper
  • 1 tsp olive oil
You'll need
  • Baking dish
  • Mandoline (optional)
  • Food processor (optional)
  • Bowl
Step by step this way
  • 1.

    Heat your oven to 200°C/Fan 180°C/Gas 6.

  • 2.

    Cut the apples into quarters and slice out the core. Slice each quarter in half.

  • 3.

    Place the apples into a baking dish. Nestle in the pork escalopes and scatter over 1 tsp fennel seeds. Season. Press 2 or 3 sage leaves on to each escalope. Slide into the oven. Roast for 25 mins till the pork is cooked through and the apples are soft.

  • 4.

    Whilst the apples and pork are cooking, finely shred the sprouts. You can use a mandoline or slicer attachment on a food processor if you have them. Finely slice the fennel. Place the sprouts and fennel in a bowl.

  • 5.

    Cut the pomegranate in half. Holding the cut side in the palm of your hand, whack it with a wooden spoon. The seeds should fall through your fingers. Catch them in the bowl with the fennel and sprouts. Pick out any white pith.

  • 6.

    Whisk the balsamic vinegar with 1 tsp oil. Pour this over the sprout slaw. Season. Toss together.

  • 7.

    Serve the roasted pork with the apples and slaw.

  • Tip

    Spice idea Fennel seeds have a liquorice like flavour that pairs up well with chicken, fish, apples, carrots and cabbage. Try grinding them and rubbing into chicken breasts before baking.

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