Pork Sirloin with Colcannon and Apple and Rhubarb Sauce

Ready in 3 minutes • Serves 4-5
This dish most recently appeared in My Classic (5 Nights For 4) on Sunday, June 5, 2016.

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Our take on colcannon; an Irish and Scottish dish of cabbage and potatoes

Ingredients

600g potatoes, peeled and diced 2–3cm
2 tablespoons butter
1/4 cup milk
1/2 teaspoon salt
1 tablespoon olive oil
Half cabbage, finely shredded until you have about 4 cups worth
1/2 bunch silverbeet, stalks removed, leaves shredded until you have about 4 cups worth
2 cloves garlic, minced

a large pot (with a lid) to the boil.
Cook potatoes in pot of boiling water (with lid on) until very soft, about 15 minutes. Drain and mash with butter, milk and salt until smooth. Return lid to keep warm.
Cook all apple and rhubarb sauce ingredients in a pot on medium heat (measure out 1 teaspoon rhubarb spice mix plus 2 whole star anise). Cook for 5 minutes, or until apple is soft and rhubarb breaks down. Remove star anise and set aside.
Pat pork dry with paper towels and season with salt and pepper. Heat oil in a fry-pan on high heat, cook for 3–4 minutes each side, or until just cooked through. Remove from pan and cover in foil to rest for 2–3 minutes. Leave pan on heat.
Reduce heat to medium, add oil to pan the pork was cooked in and cook cabbage, silverbeet and garlic for about 5 minutes, or until soft. Fold veggies through mash and season to taste with salt and pepper
Slice pork against the grain into 1cm-thick slices.
Divide colcannon between plates and top with a few slices of pork. Serve with a dollop of apple and rhubarb sauce.