Title: Herb-Roasted Pork With Bean Puree And Caraway Cabbage
Categories: British, Pork, Cheese, Herbs, Beans
Yield: 2 Servings
5 tb Olive oil
2 ts Fresh rosemary, finely chopped
2 ts Fresh thyme, finely chopped
Salt and freshly ground
-black pepper
400 g Piece pork fillet, fat
-trimmed
65 g Unsalted butter
1 Apple, cut in half, core
-removed
1/2 ts Light brown sugar
1 Onion, finely chopped
2 cl Garlic, crushed to a
-paste with the edge of a
-knife
400 g Canned cannellini beans,
-drained and rinsed
100 g Cheddar or Wensleydale
-cheese, grated
1 tb Fresh parsley, chopped
5 tb Chicken stock
1 pn Caraway seeds
75 g Savoy cabbage, core removed,
-shredded
Preheat the oven to 200 C/400 F/Gas 6. Drizzle 1 tb olive oil into a
shallow ovenproof dish, then sprinkle over the rosemary and thyme
and season, to taste, with salt and freshly ground black pepper.
Place the pork fillet into the dish and turn until completely
coated in the herbs and oil.
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. Add 15 g of the butter to the pan. When the butter is
foaming, add the apple halves, cut sides down, and fry 1-2 minutes,
or until golden-brown. Turn the apple halves over and sprinkle with
the brown sugar.
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.
Meanwhile, heat 2 tb oil and 25 g butter in a separate saucepan
over a medium heat. Add the onions and garlic and fry 4-5 minutes
or until softened but not coloured.
Add the beans and continue to fry until heated through, then add
the grated cheese and stir until melted.
Transfer the cheese and bean mixture to a food processor and blend
to a rough puree.
Add the chopped parsley to the cheese and bean puree, then season.
Add 1-2 tb chicken stock, as necessary, to loosen the mixture.
Heat the remaining oil and butter in a wok or frying pan over high
heat. Add the caraway seeds and stir fry 10-20 seconds or until
fragrant. Add the shredded cabbage and stir fry a further 1-2
minutes.
Add the remaining 2-3 tb stock and season the cabbage with salt
and pepper. Continue to cook until most of the liquid has
evaporated and the cabbage has wilted.
To serve, carve the pork on the diagonal into thick slices. Spoon
the bean and cheese puree 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.
