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Pork fillet with sweetheart cabbage fricassee
Serves 4 | prep 25 mins | total time
Pork fillet with sweetheart cabbage fricassee
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Serves 4 | prep 25 mins | total time
Rate
Nutritional information (per serving)
Calories
518Kcal
Fat
30gr
Saturates
15gr
Carbs
10gr
Sugars
6gr
Fibre
7gr
Protein
49gr
Salt
1.7gr
Ingredients
- 1 x 80g pack Parma ham
- 2 x 350g pork tenderloin fillets
- 1 tbsp vegetable oil
- 50g butter
- 2 shallots, finely chopped
- 1 garlic clove, crushed
- 2 tsp chopped fresh thyme
- 1 leek, sliced
- 250g sweetheart cabbage
- 100g broccoli florets
- 250ml chicken stock
- 150g frozen peas
- 2 tbsp chopped fresh herbs, such as mint, chives and parsley
- 4 tbsp crème fraîche, to serve
Step by step
- Preheat the oven to 200°C, fan 180°C, gas 6. Lay the Parma ham slices flat on a board. Cut each pork tenderloin in half to give 4 x 175g pieces. Season lightly with salt and pepper and wrap each one in 1 ½ slices of Parma ham.
- Heat the oil in a large frying pan and, once hot, sear the pork fillets for 3-4 minutes until evenly browned, turning regularly. Transfer to a roasting tin and roast for 20-25 minutes, depending on their thickness, or until the juices run clear. Remove from the oven and rest, covered, for 5 minutes.
- Meanwhile, melt half the butter and gently fry the shallots, garlic, thyme and a little salt and pepper over a low heat for 5 minutes. Add the leek, cabbage and broccoli, stir well then add the stock. Simmer gently, covered, for 5 minutes. Add the peas and cook for a further 2 minutes.
- Stir in the remaining butter, herbs and any pork resting juices, cover and let it sit for 1 minute. Serve the pork with the vegetables and pan juices, topped with a spoonful of crème fraîche.
A lovely combination of tender pork fillet and mixed spring greens in a light buttery stock. If you prefer, you can stir the crème fraîche into the vegetables to give a slightly creamy sauce.