Bagged coleslaw, a mix of preshredded cabbage and carrots, brings this sweetand-sour braised dish together with minimal chopping. Using jarred pickled beets rather than fresh ones cuts down on cook time while adding nice acidity.
- Portion size 4 servings
- Credits : Canadian Living Magazine: December 2014
Ingredients
Method
In Dutch oven, melt butter over medium-high heat; sauté onion until beginning to soften, about 2 minutes. Add coleslaw mix, apple and three-quarters of the thyme; sauté until coleslaw is slightly wilted, about 5 minutes. Stir in half of the cider, the pickled beet liquid, half of the mustard and 1/4 tsp each of the salt and pepper. Reduce heat to medium; cover and cook until coleslaw mix and apple are tender and almost no liquid remains, 13 to 15 minutes. Stir in pickled beets.Meanwhile, sprinkle pork with remaining salt and pepper. In large skillet, heat oil over medium-high heat; cook pork, turning once, until browned, about 4 minutes. Transfer to plate; set aside.
In same skillet, bring remaining cider, thyme, mustard and 1/4 cup water to boil, scraping up browned bits; return pork and any juices to pan. Reduce heat; simmer just until a hint of pink remains in centre of pork, 5 to 7 minutes. Transfer pork to clean plate; cover loosely with foil. Cook pan juices over medium heat until reduced to 2 tbsp. Divide coleslaw mixture among serving plates; top with pork and pan juices.
Nutritional facts per serving: about
- Fibre 5 g
- Sodium 710 mg
- Sugars 13 g
- Protein 33 g
- Calories 417.0
- Total fat 22 g
- Potassium 656 mg
- Cholesterol 118 mg
- Saturated fat 8 g
- Total carbohydrate 21 g
%RDI
- Iron 13.0
- Folate 8.0
- Calcium 9.0
- Vitamin A 21.0
- Vitamin C 43.0
