With a sharp knife, cut a pocket along the side of each pork fillet, not quite reaching the ends. In a bowl mix together the cream cheese and grated apple, then use to stuff the pork without over-filling; you should be able to pull the edges of the meat together. Wrap both fillets separately in clingfilm, then chill for around 8 hours overnight.
To cook: remove film and truss each fillet with fine string or cotton. Melt butter in a heavy pan and brown fillets quickly on all sides, then transfer to a shallow oven dish and put 2 sage leaves on top of each. Place towards the top of a preheated oven (220C/425F/Gas 7) and cook for 20-25 minutes, depending on thickness.
Remove from oven and keep warm, pouring any juices into the pan used to brown the fillets. Heat the juices in the pan until they start to sizzle, then add the beer, simmering briskly to reduce until thickened and reduced by about one-third; taste and, if you would like sweeten it, add the honey.
Remove the string. Using a sharp knife, slice the pork fillets fairly thick on to 6 serving plates; dribble over some of the pan jus. To accompany, you could serve briased, caramelised shallots and small mashed potato 'nests' filled with fairly sharp apple sauce, then baked in the hot oven on a shelf below the pork.
Type the ingredients you want to use, then click Go. For better results you can use quotation marks around phrases (e.g. "chicken breast"). Alternatively you can search by chef, programme, cuisine, diet, or dish (e.g. Lasagne).