This Story Originally Appeared On cookinglight.com

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Credit: Photography: Jennifer Causey; Food Styling: Chelsea Zimmer; Prop Styling: Thom Driver.

Recipe Summary

total:
35 mins
active:
25 mins
Yield:
Serves 4 (serving size: 3 oz. pork, 1 1/2 cups slaw, and 2 tbsp. sauce)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 450°F.

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  • Combine potato slices and 1 tablespoon oil on a rimmed baking sheet lined with parchment paper. Bake at 450°F for 10 minutes or until tender.

  • Heat 1 tablespoon oil in a skillet over medium-high. Top pork slices with 1/4 teaspoon salt and pepper. Add to pan; cook 5 minutes on one side. Remove from pan; add cider, and cook 1 minute. Stir in mustards. Remove pan from heat; stir in butter. Add pork to pan; let stand 3 minutes.

  • Combine potatoes, remaining 2 tablespoons oil, remaining 1/4 teaspoon salt, apple, fennel bulb, and remaining ingredients in a bowl. Serve slaw with pork and pan sauce. Garnish with fennel fronds.

Nutrition Facts

406 calories; fat 22g; saturated fat 6g; protein 25g; carbohydrates 23g; fiber 4g; sugars 12g; sodium 615mg.
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