Pork and apples are a classic pairing, but throw in a little mustard and serve over potatoes and cabbage, and you have a tasty dinner that's anything but boring. Green cabbage should not be overlooked; it's an excellent source of vitamins C and K, a good source of folate and a source of vitamin B6. Make the dish greener by tossing in a handful of coarsely chopped parsley right before serving.
- Portion size 4 servings
Ingredients
Method
Toss together potatoes and half each of the oil and pepper until well combined. Spread on parchment paper–lined rimmed baking sheet; roast in 400F (200C) oven for 10 minutes.Meanwhile, rub Dijon mustard over pork; sprinkle with thyme and remaining pepper.
Move potatoes to 1 side of baking sheet; add pork. Roast, turning halfway through, until juices run clear when pork is pierced and just a hint of pink remains inside, or instant-read thermometer inserted into thickest part reads 160F (71C), about 12 minutes.
Meanwhile, in large skillet, heat remaining oil over medium-high heat; saute cabbage, apples and onion for 5 minutes.
Stir together vinegar, broth, 1/4 cup water, grainy mustard and sugar; pour over vegetable mixture, stirring to coat. Cover and simmer for 5 minutes. Remove from heat; stir in roast potatoes. Serve with pork.
Makes 4 servings.
Nutritional facts Per serving: about
- Fibre 8 g
- Sodium 299 mg
- Sugars 17 g
- Protein 25 g
- Calories 332.0
- Total fat 5 g
- Potassium 1237 mg
- Cholesterol 46 mg
- Saturated fat 1 g
- Total carbohydrate 50 g
%RDI
- Iron 21.0
- Folate 26.0
- Calcium 9.0
- Vitamin A 2.0
- Vitamin C 92.0
