Fillet of pork with pickled red cabbage, roast apple and red wine

This recipe requires a little thinking ahead. The cabbage needs pickling for a couple of days and so, I’m sorry, you can’t cook it tonight. However, it’s a stunning combination of flavours and textures but an easy dish just the same.

For two people but double up the ingredients for four

  • One pork fillet – trimmed and cut into two
  • One small red cabbage – shredded
  • Red wine vinegar
  • One heaped teaspoon of caster sugar
  • One apple – cored and halved
  • Brown sugar
  • A glass of red wine
  • A wine glass of chicken stock
  • One teaspoon course grain mustard
  • A handful of fresh basil – shredded
  • Cooking oil for sealing
  • Seasoning

To pickle the cabbage, place in a bowl, sprinkle over the caster sugar and coat the cabbage with red wine vinegar. You don’t want the cabbage sitting in the vinegar, just stirred and coated with it. Cover the bowl with cling film and store in the refrigerator for at least a couple of days.

Pre-heat the oven to 220°C (Gas mark 7).

In an oven-proof frying pan, or in a roasting tin, seal the pork on all sides in a little oil, lightly season with salt and freshly ground pepper and place in the oven, placing the apple halves alongside after sprinkling them with brown sugar. Cook for 20 minutes, remove from the oven and allow to rest in a warm place for five minutes.

Whilst the meat’s resting, deglaze the pan with the red wine over a high heat, add the mustard and stock and reduce by half, finishing by tasting and adjusting the seasoning. Whilst that’s reducing, mix the shredded basil into the cabbage.

To serve, drain the cabbage and place it in the middle of warmed serving plates. Put the pork on top, the apple on top of that and pour the sauce over and around.

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