Roast Pork Fillet with Caramelised Apple, Garlic Spinach, Calvados Sauce and Crispy Sage

Michel Lemoine's sophisticated recipe for pork with caramalised apple makes a rich and delicious meal for tete-a-tete dining
By Michel Lemoine
Roast Pork Fillet with Caramelised Apple, Garlic Spinach, Calvados Sauce and Crispy Sage
  • Rating:
  • Serves: 2
  • Cook Time: 20 minutes
  • Prep Time: 25 minutes
  • Effort: medium

Ingredients

main

  • 1 pork fillet

For the Calvados sauce:

  • 1 tbsp unsalted butter
  • black pepper
  • 1 tbsp finely diced carrots
  • 1 tbsp finely diced onions
  • 1 tbsp finely diced leeks
  • 1 tbsp finely diced celeriac
  • 1 clove garlic, chopped finely
  • 1 bay leaf
  • 4 sprigs of thyme
  • trimmings of 2 apples
  • 50 ml calvados
  • 50 ml white wine
  • 400 ml dark chicken stock or veal stock

For the Caramalised apple:

  • 150 g caster sugar
  • 2 tbsp unsalted butter
  • 3 Golden Delicious apples

For the Garlic spinach:

  • 1 tbsp butter
  • 1 clove garlic, finely chopped
  • 200 g spinach leaves

For the Crispy sage:

  • 100 ml vegetable oil
  • 4 sprigs of sage, stems removed
  • pinch of salt

Method

1. Preheat the oven to 220ÂșC/Gas 7.

2. First make the Calvados sauce and cook the pork. Heat the unsalted butter in a stove top-proof roasting dish on the hob until the butter turns golden.

3. Season the pork fillet with salt and freshly ground pepper and add to the dish. Cook over high heat until browned on both sides.

4. Add the carrot, onion, leek, celeriac, garlic, bay leaf, thyme and apple trimmings to the pork and transfer the roasting dish to the oven.

5. Bake for 7-8 minutes until the pork is cooked through. Remove the pork from the dish and cover and keep warm.

6. Return the roasting dish to the hob and fry over medium heat, stirring often, until the vegetables are golden-brown.

7. Add the Calvados and white wine and cook briskly until reduced by half.

8. Add the stock and cook briskly, stirring now and then, until reduced and thickened. Season with salt and freshly ground pepper and strain into a clean saucepan.

9. Meanwhile, caramalise the apple. Heat the sugar and butter in a thick-based frying pan until melted and cook until the mixture turns a light caramel colour.

10. Add the apple quarters. Reduce the heat and cook for 3-4 minutes. Turn over the apples and cook for a further 3-4 minutes until the apples soften slightly and take on a caramalised colour. If the caramel shows signs of darkening and burning, add a little water and mix gently into the caramel.

11. To cook the spinach heat the butter in a heavy-based saucepan and gently cook the garlic for 2-3 minutes until softened and fragrant. Rinse the spinach and add the freshly rinsed spinach to the saucepan. Season with salt and freshly ground pepper, cover and cook for 3-4 minutes until the spinach is tender, stirring now and then. Drain.

12. To cook the crispy sage heat the oil in a saucepan or wok until hot, though not excessively hot or the sage will burn.

13. Fry the sage for 1-2 minutes until crispy and remove with a slotted spoon. Season the fried sage with salt while still hot.

14. To serve the dish place the garlic spinach on a warm serving dish. Slice the pork fillet in half and fan out the pork fillet halves on one side and on the other side place the caramalised apple. Pour the hot Calvados sauce over the meat and apples and top with crispy sage leaves in the centre. Serve at once.

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