Schweinebraten mit Pflaumen und Äpfeln Inspired Prune Pork

When boiling, add the potatoes to the water and cook until you can easily slip a knife through, 15-20 mins. 

Once the potatoes are cooked, drain in a colander and return to the pan, off the heat. Add a knob of butter and a splash of milk (if you have any) and mash until smooth.

Season with salt and pepper and stir in the mustard (add less if you'd prefer). Cover with a lid to keep warm.

Meanwhile, heat a drizzle of oil and a knob of butter in a large frying pan on medium heat.

When hot, add the cabbage and garlic and stir-fry for 2 mins. Season with salt and pepper, add a splash of water, mix well and cover with a lid (or foil). Cook until just tender, 3-4 mins. 

Once cooked, remove the cabbage to a bowl and cover with foil to keep warm. Keep your pan, you'll use it for the pork!

Once the cabbage is cooked, roast the apples on the middle shelf of your oven until golden and softened, 8-10 mins. 

Meanwhile, pop your pan back on high heat and add a drizzle of oil. Season the pork with salt and pepper. 

Once the oil is hot, add the pork steaks. Fry until browned, 1-2 mins on each side. Transfer to the baking tray with the apples and roast on the top shelf of your oven until cooked through, 5-6 mins.

IMPORTANT: Wash your hands and equipment after handling raw meat. The pork is cooked when no longer pink in the middle.

Once cooked remove the pork and apples from the oven and set the tray aside to allow the pork to rest.

Once the pork is out of the frying pan, pour the water for the jus (see pantry for amount) into the pan, bring to the boil on high heat.

Stir in the red wine jus paste, plums and sugar (see pantry for amount), then reduce the heat to medium-high. Allow the sauce to bubble and thicken, stirring regularly, 2-3 mins