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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|Serving Size: 1 Serving (1253g)|
|Recipe Makes: 2 servings|
|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 %|
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Calories per serving: 1053
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