Fillet of pork with cabbage, chestnut and Gruyère cheese bake

Method

1. Preheat the oven to 200C/gas 6.

2. Cut the fillet in half and trim any excess sinew.

3. Mix the thyme and parsley with a seasoning of salt and pepper. Roll the fillets in the mixture. Carefully wrap the fillets in the pancetta, until covered.

4. Heat a frying pan and fry the pork on all sides, until golden, then place in the oven for 8 minutes. Remove from the oven and allow to rest.

5. Preheat the grill.

6. Meanwhile heat a pan, add the butter and gently fry the onion and garlic. Add the chestnuts, white wine and cabbage. Cook for 2 minutes, and then add the cream. Season with salt and pepper and cook until the vegetables have softened. Add the thyme. Remove the vegetables using a slotted spoon (leaving the sauce in the pan) and place in an ovenproof dish.

7. Cook the cream sauce steadily until reduced by half or until a thicker consistency. Pour into the dish over the cabbage.

8. Sprinkle the cheese on top and grill until bubbling and golden.

9. To serve: slice the pork and serve with a large scoop of vegetables.

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Ingredients

1x450g Pork fillet
1 tbsp chopped thyme
1 tbsp chopped parsley
8-10 slices Pancetta
150g Butter
1 onion, finely chopped
2 garlic cloves, finely chopped
200g cooked vacuum-packed Chestnuts
spalsh White wine
1/2 Savoy cabbage, shredded
100ml double cream
1 bunch Thyme
200g Gruyère, grated

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