Apple Roasted Pork with Sprout Slaw Recipe | Abel & Cole

Apple Roasted Pork with Sprout Slaw

Cooking time
Serves2 people
Apple Roasted Pork with Sprout Slaw

Brussels sprouts aren’t just for Christmas Day. Tonight you’ll create a sprouty slaw you can whip up all winter.


  • 3 apples
  • 2 pork escalopes
  • 1 tsp fennel seeds
  • Sea salt and freshly ground pepper
  • A handful of sage
  • 200g brussels sprouts
  • 1 fennel bulb
  • 1 pomegranate
  • 1 tbsp balsamic vingear
  • 1 tsp olive oil

Prep: 15 mins | Cook: 25 mins

Buy the ingredients to start making your own
Add Ingredients To Basket


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.
Shopping List
Add main ingredients to basket
Kitchen Cupboard
Add cupboard ingredients to basket

Make a list of your favourite things by clicking on the heart. This will come in handy when placing your orders.

Start your favourites list now New to Abel & Cole? Sign up here

Back to the shop