Pork fillet with Parma ham

This appetisingly savoury dish by Ed Baines combines pork with apple and cabbage, a classic combination here given a new twist
By Ed Baines
Pork fillet with Parma ham
  • Rating:
  • Serves: Serves 4
  • Effort: easy



  • 4 tbsp olive oil
  • 4 pork fillets, (about 115g each)
  • 8 slices Parma ham
  • 2 tbsp Dijon mustard
  • 12 sage leaves
  • 200 ml white wine
  • 300 ml vegetable stock
  • 2 cloves garlic, chopped
  • 4 apples, sliced
  • 1 tsp sugar

Red cabbage coleslaw

  • 01/2 red cabbage, shredded
  • 2 carrots, grated
  • 1 onion, finely chopped
  • 1 clove garlic, finely chopped
  • 2 tbsp olive oil
  • 01 lemons, juice only
  • 4 tbsp mayonnaise
  • black pepper


1. First make the colesaw. Mix together the cabbage, carrot, onion and garlic. Stir in the olive oil, lemon juice and mayonnaise. Season with salt and freshly ground pepper. Cover and refrigerate until required.

2. Heat 3 tbsp olive oil in a large frying pan. Fry the pork fillets until lightly browned on each side. Remove pork from pan. Wrap each pork fillet in two slices of Parma ham.

3. Re-heat the frying pan and add the garlic, Dijon mustard, wine, stock, lemon juice and sage leaves. Season with salt and pepper. Bring to the boil and cook over a medium heat until reduced by half. Reduce the heat to a gentle simmer. Add the pork to the sauce and simmer gently for 10 minutes, until the pork is cooked through.

4. Preheat the grill. Brush the apple slices with remaining olive oil. Sprinkle over sugar and salt. Grill the apple until golden-brown on both sides.

5. To serve the dish divide the coleslaw and grilled apple among 4 serving plates. Slice each pork fillet into neat slices and arrange the slices on top of the coleslaw base. Finish each plate by drizzling over a spoonful of the sauce. Serve at once.

Rate This Recipe