Vanilla infused pork medallions with a sweet balsamic glaze served with sauteed red cabbage and an apple and pink peppercorn garnish.
Preheat the oven to 200'C.
Prepare the pork fillets: split the vanilla pod in half and scrape out the seeds. Rub the salt and the vanilla seeds on to the pork fillets.
Heat a frying pan and add a splash of olive oil. Seal the meat on both sides and then transfer to the oven and cook for 8 to 10 minutes. Remove from the oven and sprinkle the sugar and the balsamic vinegar on to the pork immediately.
For the cabbage: thinly slice the cabbage and wash thoroughly. Place in a colander and allow to drain.
Heat a large pan and add the olive oil and the mustard seeds. Add the cabbage to the pan, season with salt and pepper and cook until soft. Add the sugar to the pan and cook for 2 to 3 minutes.
For the sautéed apples: cut the apples in half, remove the core and cut into small cubes. Crush the pink peppercorns.
Heat a frying pan and melt the butter. Add the apple to the pan and season with salt. Cook until golden brown, remove from the heat and add the pink peppercorns.
To serve: cut the pork tenderloins into medallions. Spoon the red cabbage into the centre of each plate and place three medallions on top. Add the apples to the plate and serve immediately.
«Try making this recipe using duck as a replacement for the pork, it goes very well with the red cabbage.»