- 1 tbsp olive oil
- 225g/8oz pork tenderloin, fat and membrane trimmed
- salt and freshly ground black pepper
- 1 tbsp olive oil
- ½ onion, thinly sliced
- 4 tbsp red wine
- 1 tbsp red wine vinegar
- 2 tbsp clear honey
- 1 tbsp light muscovado sugar
- pinch ground mixed spice
- salt and freshly ground black pepper
- 1 small red cabbage, finely shredded
- 1 large potato
- salt and freshly ground black pepper
- 1 tbsp olive oil
- knob of butter
- Preheat the oven to 220C/425F/Gas 7.
- For the pork, heat the olive oil in an ovenproof frying pan. Season the pork fillet with salt and freshly ground black pepper and add to the pan. Cook for 2-3 minutes, turning regularly, until coloured on all sides. Transfer to the oven and roast for 10-12 minutes, or until cooked through. Leave to rest in a warm place for a few minutes before serving.
- Meanwhile, for the red cabbage, heat a tablespoon of the olive oil in a pan and fry the onion for 4-5 minutes until softened but not browned.
- Add the wine, vinegar, honey, sugar and mixed spice. Season, to taste, with salt and freshly ground black pepper. Stir in the red cabbage and cook over a gentle heat for 15-20 minutes, or until the cabbage has softened.
- For the potato rosti, heat a heavy-bottomed pan. Coarsely grate the potato and squeeze dry in a clean tea towel. Season, to taste, with salt and freshly ground black pepper. Divide the mixture in two and shape into rounds.
- Add the olive oil and the butter to the pan, then add the potato rostis and fry for five minutes on each side, until crisp and golden brown.
- To serve, carve the pork into thick slices. Place the potato rostis on the plates and top with the slices of pork. Serve the red cabbage on the side.