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

Ingredients

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

Method

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.

Rate This Recipe

1
2
3
4
5