Pork with apple & frizzled sage
A delicious autumn supper for a cosy night in - use up reserve gruyère or other strong-tasting cheese
Difficulty and servings
Serves 2
Preparation and cooking times
Takes 1-1¼ hours
- Preheat the oven to fan 160C/conventional180C/gas 4. Cut the parsnips in half widthways and the fatter ends into four so that all the pieces are roughly the same size. Put 2 tbsp of the oil in a small roasting tin, toss in the parsnips and roast for 20 minutes.
- Meanwhile, cut the pork fillet in half to make two shorter pieces, then slice through each piece - but not all the way through - so you can open it like a book. Cut the cheese in two, put a slice on one half of each piece of pork and sprinkle with the chopped sage and season. Fold the pork over - closing the book - to sandwich the cheese, and tie together with string to make two parcels. Season the pork on both sides.
- Heat the remaining tablespoon of oil with one knob of the butter in a frying pan until sizzling, then brown the pork for 2-3 minutes on each side.When the parsnips have had their 20 minutes cooking time, put the pork on top of them and return to the oven for 15 minutes.This will give you slightly pink pork - if you prefer it to be well done, cook it for 20-25 minutes.
- While the pork is roasting, heat another knob of butter in a frying pan and fry the sage leaves for about 30 seconds until crisp, then put them on a plate.Now add the apples to the pan and cook over a fairly high heat until caramelized. Lift them out, then add the cabbage to the pan and stir fry until tender.
- Spoon the cabbage onto two plates. Snip the string from the pork and discard. Put the pork on top of the cabbage, then arrange the parsnips and apples on either side. Put the roasting tin on high heat on the stove and tip in the wine or cider. Bubble for 3-4 minutes to reduce and then pour over the meat. Scatter the frizzled sage leaves on top and serve.
705 kcalories, protein 44g, carbohydrate 30g, fat 42 g, saturated fat 16g, fibre 11g, sugar 1g, salt 1.08 g
Recipe from Good Food magazine, October 2003.
Leave a comment or suggestion
http://www.bbcgoodfood.com/recipes/1488/
Your binder
Sign up or sign in to receive a £60 wine voucher, and to save, rate and comment on recipes. Plus, get our newsletter.
Ingredients
- 3 small parsnips , trimmed
- 3 tbsp olive oil
- 250g pork fillets (thick end)
- 85g Gruyère cheese, preferably reserve
- 1 tbsp chopped fresh sage , plus six leaves
- 2 knobs of butter
- 2 small Cox's apples , cored and sliced
- ½ a small Savoy cabbage , cored and finely shredded
- small wine glass of dry white wine or cider
Buy ingredients
Send the ingredients for this recipe instantly to: 
Search Good Food
Get the free BBC Good Food app
Difficulty and servings
Serves 2
Preparation and cooking times
Takes 1-1¼ hours
Ingredients
- 3 small parsnips , trimmed
- 3 tbsp olive oil
- 250g pork fillets (thick end)
- 85g Gruyère cheese, preferably reserve
- 1 tbsp chopped fresh sage , plus six leaves
- 2 knobs of butter
- 2 small Cox's apples , cored and sliced
- ½ a small Savoy cabbage , cored and finely shredded
- small wine glass of dry white wine or cider
705 kcalories, protein 44g, carbohydrate 30g, fat 42 g, saturated fat 16g, fibre 11g, sugar 1g, salt 1.08 g
Advertisement
Your binder
Here are three other great reasons why to sign up:
- You get an online binder, where you can store all your favourite recipes and create menus.
Latest comments and suggestions
29 December 2008
Tracinda rated and commented on this recipe
Flag as inappropriate
Please let us know your name and the reason you find the above comment inappropriate.
01 November 2010
jc.winterburn rated this recipe
Flag as inappropriate
Please let us know your name and the reason you find the above comment inappropriate.
23 June 2011
Pewtersfood rated and commented on this recipe
Flag as inappropriate
Please let us know your name and the reason you find the above comment inappropriate.
12 October 2011
Lorraine rated and commented on this recipe
Flag as inappropriate
Please let us know your name and the reason you find the above comment inappropriate.