Roast pork fillet with caramelised apple, Calvados sauce and crisp sage

Method

1. Preheat the oven to 200C/gas 6. Melt the butter in a roasting dish and sear the pork on all sides.



2. Add the vegetables, apple trimming, herbs and garlic to the meat dish and roast for 7-8 minutes, until the pork is cooked.

3. Remove the pork from the oven and transfer to a plate. Cover with kitchen foil and keep warm.

4. To caramelise the apple, put the butter and sugar together in a frying pan and cook over a gentle heat, until golden caramel in colour.

5. Add the apple quarters to the pan and cook for 3-4 minutes over a low heat. When the apple starts to caramelise, turn the apples over and cook for a further 3-4 minutes.

6. Turn the apples again and cook until softened and caramelised.

7. For the sage; heat the oil in a large saucepan or wok, and fry the sage until crisp. Drain in a sieve and dry on kitchen paper. Sprinkle with salt.

8. Transfer the vegetables in the roasting dish to the top of the stove and cook over a medium heat for 3 minutes. Add the calvados and white wine and bubble until reduced by half.

9. Stir in the stock and cook for a further 5 minutes or so, until thickened. Season and strain into a clean saucepan.

10. To serve, slice the pork fillet crosswise and arrange in a circle in the centre of the plate. Arrange the apples in the centre of the pork slices and drizzle the sauce around. Top with the crisp sage leaves.

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Ingredients

For the pork

2 tbsp Butter
1 x 500g Pork fillet, trimmed, cut in half horizontally
1/2 carrot, finely chopped
1/2 onion, finely chopped
1 tbsp chopped leek
1 tbsp chopped Celeriac
2 Apples, peel only
1 bay leaf
4 sprigs Thyme
1 garlic clove, finely chopped

For the caramelised apples

2 tbsp unsalted Butter
150g caster sugar
3 Golden Delicious apples, peeled and quartered

For the calvados sauce

60ml Calvados
50ml White wine
400ml dark chicken stock
sea-salt and freshly ground black pepper

For the crisp sage leaves

100ml vegetable oil
20 sage leaves
pinch Salt

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