TODAY’S RECIPE: Pork with caramelised onions & cabbage

HEARTY dinner. Serves: 2. Ingredients

1½ tbsp sunflower oil 2 pork loin medallions, around 200g few thyme sprigs, leaves picked 1 onion, finely sliced ¼ white cabbage, finely sliced 2 tsp wholegrain mustard

100g instant polenta 10g Parmesan, finely grated

Method

1 Heat a large, heavy-bottomed or cast iron pan over a medium-high heat. Rub half the oil over the pork and season well. Sear on one side for 3 mins until browned, then the other side for 3 mins until cooked through. Remove to a plate to rest, covered. Heat the remaining oil in the same pan, then add the thyme, onion and cabbage, and cook over a medium-low heat for 20-30 mins until caramelised and sticky. Stir in the mustard and some seasoning.

2 Meanwhile, bring 400ml water to the boil in a saucepan. Pour in the polenta, whisking continuously until well combined. Reduce the heat to medium-low and cook, whisking, for 1-2 mins until smooth. Stir in the Parmesan and season well. To serve, top the polenta with the cabbage and onions and the pork.