Roast Pork Fillet with Caramelised Apple, Calvados Sauce and Crisp Sage

Michel Lemoine creates a delicious dinner-a-deux of tender roast pork, caramelised apples, calvados sauce and a garnish of crisp sage
By Michel Lemoine
Roast Pork Fillet with Caramelised Apple, Calvados Sauce and Crisp Sage
  • Rating:
  • Serves: 2
  • Cook Time: 35 minutes
  • Prep Time:
  • Effort: easy


For the pork

  • 2 tbsp butter
  • 1 x 500 g pork fillet, trimmed, cut in half horizontally
  • 1/2 carrot, finely chopped
  • 1/2 onion, finely chopped
  • 1 tbsp chopped leeks
  • 1 tbsp chopped celeriac
  • 2 apples, peel only
  • 1 bay leaf
  • 4 sprigs thyme
  • 1 clove garlic, finely chopped

For the caramelised apples

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

For the calvados sauce

  • 60 ml calvados
  • 50 ml white wine
  • 400 ml dark chicken stock
  • sea salt and freshly ground black pepper

For the crisp sage leaves

  • 100 ml vegetable oil
  • 20 sage leaves
  • pinches salt


1. Preheat the oven to 200C/gas 6. Melt the butter in a roasting dish and sear the pork on all sides.

2. Add the vegetables, apple trimming, herbs and garlic to the meat dish and roast for 7-8 minutes, until the pork is cooked.

3. Remove the pork from the oven and transfer to a plate. Cover with kitchen foil and keep warm.

4. To caramelise the apple, put the butter and sugar together in a frying pan and cook over a gentle heat, until golden caramel in colour.

5. Add the apple quarters to the pan and cook for 3-4 minutes over a low heat. When the apple starts to caramelise, turn the apples over and cook for a further 3-4 minutes.

6. Turn the apples again and cook until softened and caramelised.

7. For the sage; heat the oil in a large saucepan or wok, and fry the sage until crisp. Drain in a sieve and dry on kitchen paper. Sprinkle with salt.

8. Transfer the vegetables in the roasting dish to the top of the stove and cook over a medium heat for 3 minutes. Add the calvados and white wine and bubble until reduced by half.

9. Stir in the stock and cook for a further 5 minutes or so, until thickened. Season and strain into a clean saucepan.

10. To serve, slice the pork fillet crosswise and arrange in a circle in the centre of the plate. Arrange the apples in the centre of the pork slices and drizzle the sauce around. Top with the crisp sage leaves.

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