- 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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