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Pork fillet with sweetheart cabbage fricassee
Serves: 4
Prep time: 25 minsTotal time: 
Recipe by Louise Pickford / Recipe photograph by Ian Wallace
Pork fillet with sweetheart cabbage fricassee
Serves: 4
Prep time: 25 minsTotal time:
See more recipes
Nutritional information (per serving)
Calories
518Kcal
Fat
30gr
Saturates
15gr
Carbs
10gr
Sugars
6gr
Fibre
7gr
Protein
49gr
Salt
1.7gr
Sainsbury's magazine
Our team of trained chefs and skilled food writers love cooking up everything from innovative seasonal recipes or clever shortcuts, to step-by-step guides and classic recipes for friends and readers alike.
Sainsbury's magazine
Our team of trained chefs and skilled food writers love cooking up everything from innovative seasonal recipes or clever shortcuts, to step-by-step guides and classic recipes for friends and readers alike.
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.
Chef quote
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.