Potato-crusted Pork With Braised Red Cabbage | Constant Cookbook

Ingredients

• ½ red cabbage
• 25g/1oz butter
• 1 medium red onion
• 1 cinnamon
• ¼ tsp freshly grated nutmeg
• 1 bay leaf
• 150ml/5fl oz cider
• 2 tbsp white wine vinegar
• 3 tbsp light brown muscovado sugar
• 1 red eating apple
• flaked sea salt and freshly ground black pepper
• 4 pork loin
• 4 tsp wholegrain mustard
• 800g/1lb 2oz Maris Piper potatoes
• 15g/½oz butter
• 1 tbsp sunflower oil
• 1 banana shallot
• 1 tsp plain flour
• 450ml/16fl oz cider
• 1 tsp Dijon mustard
• 1 tsp wholegrain mustard
• 1 tsp light brown muscavado sugar
• 1 tbsp clear honey
• 100ml/3½oz double cream
• Stir in the apple slices, replace the lid and cook for a further 10 minutes, or until the cabbage is very tender.
• Preheat the oven to 200C/180(Fan)/Gas 6.
• While the pork is cooking, return the pan used to cook the pork to a low heat. Add the shallot and fry for two minutes, or until soft. Sprinkle over the flour and stir well with a wooden spoon.
• Remove the pork from the oven and leave on a board to rest for five minutes. Serve with a pile of red cabbage and coat with the creamy mustard sauce.