Ingredients
- 1 tablespoon olive oil (extra virgin)
- 600 grams pork loin (recipe specified pork fillet)
- 375 grams pasta sauce ( arrabbiata pasta sauce, 1 1/2 cups, gluten free specified)
- 125 ml water (1/2 cup)
- 2 tablespoons brown sugar
- 2 teaspoons apple cider vinegar
- 2 teaspoons ground cumin
- 225 grams tortillas ( white corn tortillas, 8 tortillas specified)
- Fresh dill sprigs, to serve
- FOR DILL & APPLE SLAW
- 130 grams Greek Style Yoghurt (Tamar Valley specified 1/2 cup)
- 120 grams creme fraiche (1/2 cup)
- 2 tablespoons apple cider vinegar
- 300 grams savoy cabbage, finely shredded (about 1/4)
- 1 apple (pink lady apple, cored, cut into matchsticks)
- 1/4 cup chopped dill (fresh)
How to Make
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Step 1: For the slaw, combine the yoghurt, creme fraiche and vinegar in a large bowl. and season and then add the cabbage, apple and dill and toss to coat, cover and set aside.
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Step 2: Heat the oil in a large frying pan over medium-high heat and season the pork and cook, turning, for 10 minutes or until just cooked and then transfer to a plate and cover with foil and set aside to rest.
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Step 3: Add the sauce, water, sugar, vinegar and cumin to the pan and reduce the heat to medium-low and simmer for 10 minutes or until the sauce thickens.
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Step 4: Grill or warm the tortillas following the packet directions.
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Step 5: Thinly slice the pork and fill the tortillas with the coleslaw and pork and drizzle with the sauce and top with dill sprigs.
We hope you enjoy this recipe!
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