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Name: Sliced Dijonaise Pork Fillet Wrapped in Parma Ham
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 2
Cuisine: American
Ingredients: 2 Pork fillets; Sugar; 2 Garlic bulbs; A little finely chopped; 1 Cooking apple; Mayonnaise; 1 Basil leaf; Sage; 1 White cabbage; olive oil; 1/2 Red onion; A large splash white wine; Parsley; 2 Carrots; 1 Lemon; Salt and black pepper; 1 Red cabbage; 1 lg Tbsp Dijon mustard; 1 sl Parma ham; Some meat stock

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INGREDIENTS

2 Pork fillets
Sugar
2 Garlic bulbs
A little finely chopped
1 Cooking apple
Mayonnaise
1 Basil leaf
Sage
1 White cabbage
olive oil
1/2 Red onion
A large splash white wine
Parsley
2 Carrots
1 Lemon
Salt and black pepper
1 Red cabbage
1 lg Tbsp Dijon mustard
1 sl Parma ham
Some meat stock

INSTRUCTIONS

Put a touch of olive oil in a frying pan and heat. Take your pork fillet and cut into two equal pieces. To seal your fillets place them into the pan and cook, rolling them in the olive oil to get a little colour. Once nutty brown take the pork out of the pan and onto a plate to cool. Lay your slices of parma ham out with the edges slightly overlapping. Place the pork fillet in the centre and add parsley, a basil leaf, salt and pepper. Finally wrap the parcel up tucking in the ends and place it in a pan in the oven on a moderate heat for 15-20 minutes. Lay thin slices of apple in your griddle pan on two-thirds heat and cook. Once browned slighty flip them over and add salt, pepper, sage and sugar to the top side, (when the heat and juice rise they will caramelise the sugar). To make the coleslaw: Grate fresh carrot, red and white cabbage into a bowl and add half a finely sliced red onion. Add a touch of finely chopped garlic, a squeeze of lemon and finally mayonnaise and mix. Remember not too much mayonnaise you can always add more later. For the Dijonaise Sauce: Take the pan used for the pork and add a touch of olive oil, a little finely chopped white onion and garlic. Once this is done you can add a large splash of white wine to de-glass the pan (ie using the white wine to incorporate the juices from the pork into the sauce). Add a large tbsp of Dijon mustard, a pinch of sage, some meat stock, salt, pepper and a little lemon juice. Bring this to the boil in the pan then simmer and leave to reduce. (If the sauce is a little sharp you can add a little single cream to soften). And finally place the apple onto your plate with the coleslaw on the side. Slice your fillets and place onto the apples. Sieve your sauce, add to the top of the fillet and garnish with a wedge of lemon and a sprinkle of parsley.

NOTES

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Sliced Dijonaise Pork Fillet Wrapped in Parma Ham

2 Pork fillets
 Sugar
2 Garlic bulbs
 A little finely chopped
1 Cooking apple
 Mayonnaise
1 Basil leaf
 Sage
1 White cabbage
 olive oil
1/2 Red onion
 A large splash white wine
 Parsley
2 Carrots
1 Lemon
 Salt and black pepper
1 Red cabbage
1 lg Tbsp Dijon mustard
1 sl Parma ham
 Some meat stock

Put a touch of olive oil in a frying pan and heat. Take your pork fillet  and cut into two equal pieces. To seal your fillets place them into the pan  and cook, rolling them in the olive oil to get a little colour. Once nutty  brown take the pork out of the pan and onto a plate to cool.    Lay your slices of parma ham out with the edges slightly overlapping. Place  the pork fillet in the centre and add parsley, a basil leaf, salt and  pepper. Finally wrap the parcel up tucking in the ends and place it in a  pan in the oven on a moderate heat for 15-20 minutes.    Lay thin slices of apple in your griddle pan on two-thirds heat and cook.  Once browned slighty flip them over and add salt, pepper, sage and sugar to  the top side, (when the heat and juice rise they will caramelise the  sugar).    To make the coleslaw: Grate fresh carrot, red and white cabbage into a bowl  and add half a finely sliced red onion. Add a touch of finely chopped  garlic, a squeeze of lemon and finally mayonnaise and mix. Remember not too  much mayonnaise you can always add more later.    For the Dijonaise Sauce: Take the pan used for the pork and add a touch of  olive oil, a little finely chopped white onion and garlic. Once this is  done you can add a large splash of white wine to de-glass the pan (ie using  the white wine to incorporate the juices from the pork into the sauce). Add  a large tbsp of Dijon mustard, a pinch of sage, some meat stock, salt,  pepper and a little lemon juice. Bring this to the boil in the pan then  simmer and leave to reduce. (If the sauce is a little sharp you can add a  little single cream to soften).    And finally place the apple onto your plate with the coleslaw on the side.  Slice your fillets and place onto the apples. Sieve your sauce, add to the  top of the fillet and garnish with a wedge of lemon and a sprinkle of  parsley.

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Nutrition

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Serving Size: 1 Serving (1253g)
Recipe Makes: 2 servings

Calories: 1053
Calories from Fat: 635 (60%)

Amt Per Serving		% DV

	Total Fat 70.5g	94 %
	Saturated Fat 22.5g	112 %
	Monounsaturated Fat 36.5g
	Polyunsanturated Fat 8g
Cholesterol 61.1mg		19 %
Sodium 780.4mg		27 %
Potassium 2445.9mg		64 %
Total Carbohydrate 101.8g		30 %
	Dietary Fiber 27.9g	111 %
	Sugars, other 74g
Protein 20.7g		30 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 1053

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