Sticky Pork Scotch with Crisp Apple Slaw

Pork

• 4 Linley Valley pork scotch fillet steaks, approximately 2–3cm thick
• 1 tbsp olive oil
• 2 tbsp apple cider vinegar
• 1 tsp smoked paprika
• 1 tsp garlic powder
• 1 tsp onion powder
• 1/3 cup tomato sauce
• 1 tbsp honey
• 1-2 tbsp water
• 1 pinch salt

Apple and cabbage slaw

• ¼ green cabbage, finely shredded
• 1 crisp apple, cut into matchsticks

Dressing

• 2 tbsp wholegrain mustard
• ½ tsp sugar
• 2 tbsp apple cider vinegar
• 1 tbsp extra virgin olive oil
• Juice and rind from ½ a large orange
• Salt

1. Mix the spices, tomato sauce, water, honey and vinegar in a small bowl.
2. Rub the pork with olive oil and season with salt. Cook in a hot frying pan for approximately 3 minutes on each side, or until just cooked through. Remove from the pan.
3. Reduce the heat and add a splash of oil. Add the sauce and let it turn sticky and caramelised (this wont take long, a minute or so). Return the pork to the pan coating all sides in the sauce.
4. Remove, cover and rest for 3 minutes.
5. Whisk together the mustard, honey, vinegar, oil, orange juice and a pinch of salt. Toss half of the dressing through the slaw.
6. Slice the pork across the grain. Scatter the slaw over a large platter and lay the pork over the top. Spoon over reserved sauce and dressing. Time to dig in!

Garnish Suggestion: Finish with finely sliced spring onions.