Pork Fillet on Cabbage & Fennel with Cider & Sage
- For the Dressing (Per Person)
- 125ml cider
- 8 sage leaves
- 100ml double cream
- For the Pork (Per Person)
- 0.2kg tenderloin fillet
- Tablespoon of an oil or fat of your choice (I use a duck fat but olive oil will do)
- For the Bed (Per Person)
- Half a red Onion
- Fennel (match the quantity of onion)
- 100g Cavolo nero black cabbage
- 60g butter
- 1 garlic clove
- Preheat oven to 200C (Fan-Assisted 180C, Gas Mark 6)
- Season the pork generously with salt and pepper, and add to a hot pan with your choice of oil or fat. Seal the pork on all sides until it begins to caramelise, but not burn. add the oil in the pan and the pork to a roasting tray and cook for 20 minutes.
- For the dressing reduce the cider in a pan slightly to intensify the flavours with the sage. When ready to serve, heat up the sauce and add the cream and heat for a few moments until combined.
- For the bed, finely chop your garlic, onion, fennel. add to a sauce pan with the butter in it on a medium heat, lid on. After 6-7 minutes add the cabbage shreaded with 100ml of water. Continue to heat for 10 minutes then season.
- Once the pork is ready, wrap in tin foil for 5 minutes or so to rest then carve into slices.
- plate up the cabbage onto the plate and place the pork on top, spoon on the dressing and serve.