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Herb-roasted pork with bean purée and caraway cabbage


Preparation method

  1. Preheat the oven to 200C/400F/Gas 6. Drizzle one tablespoon of the olive oil into a shallow ovenproof dish, then sprinkle over the chopped rosemary and thyme and season, to taste, with salt and freshly ground black pepper.

  2. Place the pork fillet into the dish and turn until completely coated in the herbs and oil.

  3. Heat an ovenproof frying pan until hot. Add the seasoned pork fillet and fry for 1-2 minutes on all sides, or until browned all over.

  4. Add 15g/½oz of the butter to the pan. When the butter is foaming, add the apple halves, cut-sides down, and fry for 1-2 minutes, or until golden-brown. Turn the apple halves over and sprinkle with the brown sugar.

  5. Transfer the pan to the oven and roast for 10-12 minutes, or until the pork is cooked through and the apples have caramelised. Remove the pan from the oven and set the pork aside to rest (reserve the pan juices). Keep warm.

  6. Meanwhile, heat two tablespoons of the remaining olive oil and 25g/1oz of the remaining butter in a separate saucepan over a medium heat. Add the onions and garlic and fry for 4-5 minutes, or until softened but not coloured.

  7. Add the beans and continue to fry until heated through, then add the grated cheese and stir until melted.

  8. Transfer the cheese and bean mixture to a food processor and blend to a rough purée.

  9. Add the chopped parsley to the cheese and bean purée, then season, to taste, with salt and freshly ground black pepper. Add 1-2 tablespoons of the chicken stock, as necessary, to loosen the mixture.

  10. Heat the remaining oil and butter in a wok or frying pan over a high heat. Add the caraway seeds and stir fry for 10-20 seconds, or until fragrant. Add the shredded cabbage and stir fry for a further 1-2 minutes.

  11. Add the remaining 2-3 tablespoons of stock and season the cabbage, to taste, with salt and freshly ground black pepper. Continue to cook until most of the liquid has evaporated and the cabbage has wilted.

  12. To serve, carve the pork on the diagonal into thick slices. Spoon the bean and cheese purée into the centre of two serving plates. Pile the wilted caraway cabbage on top. Arrange the pork slices on top of the cabbage. Place one caramelised apple half alongside each serving. Drizzle over the reserved pan juices.

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