Fillet of Pork with Cabbage, Chestnut and Gruyere Cheese Bake

Sophie Michell's tender pork served with fabulously tasty baked vegetables and cheese makes a wonderful main course
By Sophie Michell
Fillet of Pork with Cabbage, Chestnut and Gruyere Cheese Bake
  • Rating:
  • Serves: 2
  • Cook Time: 30 minutes
  • Prep Time: 25 minutes
  • Effort: medium


  • 1x450 g pork fillet
  • 1 tbsp chopped thyme
  • 1 tbsp chopped parsley
  • 8-10 slices pancetta
  • 150 g butter
  • 1 onion, finely chopped
  • 2 cloves garlic, finely chopped
  • 200 g cooked vacuum-packed chestnuts
  • spalsh white wine
  • 1/2 Savoy cabbage, shredded
  • 100 ml double cream
  • 1 bunches thyme
  • 200 g gruy√®re cheese, grated


1. Preheat the oven to 200C/gas 6.

2. Cut the fillet in half and trim any excess sinew.

3. Mix the thyme and parsley with a seasoning of salt and pepper. Roll the fillets in the mixture. Carefully wrap the fillets in the pancetta, until covered.

4. Heat a frying pan and fry the pork on all sides, until golden, then place in the oven for 8 minutes. Remove from the oven and allow to rest.

5. Preheat the grill.

6. Meanwhile heat a pan, add the butter and gently fry the onion and garlic. Add the chestnuts, white wine and cabbage. Cook for 2 minutes, and then add the cream. Season with salt and pepper and cook until the vegetables have softened. Add the thyme. Remove the vegetables using a slotted spoon (leaving the sauce in the pan) and place in an ovenproof dish.

7. Cook the cream sauce steadily until reduced by half or until a thicker consistency. Pour into the dish over the cabbage.

8. Sprinkle the cheese on top and grill until bubbling and golden.

9. To serve: slice the pork and serve with a large scoop of vegetables.

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