- 3 apples
- 2 pork escalopes
- 1 tsp fennel seeds
- Sea salt
- Freshly ground pepper
- A handful of sage leaves
- 200g Brussels sprouts
- 1 fennel bulb
- 1 pomegranate
- 1 tbsp balsamic vingear
- 1 tsp olive oil
Prep: 15 mins | Cook: 25 mins
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. Pop the apples into a baking dish. Nestle in the pork escalopes and scatter over 1 tsp fennel seeds along with a pinch of salt and pepper. Press 2 or 3 sage leaves onto each escalope. Slide into the oven and roast for 25 mins till the pork is cooked through and the apples are soft.
4. While the apples and pork are roasting, finely shred the sprouts. You can use a mandoline or slicer attachment on a food processor to speed things up if you have either. Finely slice the fennel. Tip the sprouts and fennel into a bowl.
5. Cut the pomegranate in half. Holding 1 half cut-side-down in the palm of your hand over the bowl of veg, whack it with a wooden spoon. The seeds should fall through your fingers into the bowl. Pick out and discard any white pith.
6. Whisk the balsamic vinegar with 1 tsp olive oil to make a dressing. Drizzle over the sprout slaw, season with a little salt and pepper and toss to dress.
7. Serve the roasted pork with the apples and slaw on the side.