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PEPPERY PORK AND APPLE

400 g / 14 oz pork fillet, cut into 12 x 2 cm thick slices
1 1/2 tsp freshly ground black pepper
1/2 tsp paprika
grated rind of 1 lemon
1 tsp fresh lemon juice
4 Tbsp olive oil
2 apples, unpeeled
300 g / 10 1/2 oz cabbage, preferably Savoy, finely shredded
1 garlic clove, finely chopped
150 ml / 1/4 pint vegetable stock
200 ml carton creme fraiche

Preheat the grill to high. Place the pork slices between two layers
of plastic film, then press down with your fist until they are 5
mm thick. In a bowl, mix together the pepper, paprika, lemon rind
and juice and three tablespoons of the oil. Slice each apple
widthways into four slices. Drizzle the oil mixture over one side
of the pork and apple slices. Grill the pork slices for 4 - 5
minutes on each side, turning once. Grill the apple slices, on the
oiled side only, for about 5 minutes until cooked.

Meanwhile, heat the remaining oil in a large frying pan. Add the
cabbage and garlic and cook, covered, for 4 - 5 minutes until just
tender. Stir in the stock and the creme fraiche, warm through
briefly, then spoon on to warmed serving plates. Top with the pork
slices and serve the apple slices on the side.

serves 4

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