Preheat the oven to fan
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.