½ cup slivered almonds
8 pork loin steaks (900 g)
250 g red cabbage
1 bunch green spring onions
2 red apples
⅓ cup honey and dijon mustard vinaigrette
- Place almonds on an oven tray. Cook in a moderate oven (180C) for about 5 to 7 minutes, or until golden.
- Heat a large, oiled non-stick frying pan over a medium heat. Add pork in two batches. Cook for about 3 minutes on each side, or until cooked to your liking. Remove. Cover to keep warm.
- Thinly shred cabbage. Thinly slice four onions diagonally. Core and thinly slice apples. Toss cabbage, onions, apples and almonds with the vinaigrette.
- Serve pork with cabbage & apple salad.