Our Head Chef shares his recipe for Roast Fillet of Pork Tenderloin wrapped in Pancetta with Creamed Savoy Cabbage & Sage & Onion Sauce.
- 50g butter
- 1 onion, finely chopped
- 8 x 200g fillets pork tenderloin
- 24 slices pancetta
- 3 tablespoons sunflower oil
- 1 large savoy cabbage
- 300ml double cream
- 2 medium onions, finely chopped
- 1 bunch fresh sage
- 200ml port
- 250ml veal stock (or beef stock cube)
Prepare the Pork by wrapping 3 slices of Pancetta around each fillet and seasoning with salt and freshly ground pepper.
Remove the large outer leaves of the cabbage and cut in half: remove the core and finely shred the leaves. Cook in a pan of boiling salted water for about 5 minutes, then drain, refresh in cold water, and drain again. Place the cabbage back in the pan and pour in the double cream. Stir and gently bring to the boil, then cook for a further 5 minutes and season to taste.
Place the finely chopped onions, sage stalks and port into a pan and cook until the liquid has reduced by two thirds. Add the stock and reduce by half again or until the sauce coats the back of the spoon, then add the chopped sage leaves and season to taste. The sauce may be thickened by using beurre manié (50g each of butter and four mixed together to form a paste) whisked in a little at a time until the correct consistency is achieved.
Pre heat the oven to 200°c. heat th sunflower oil in a frying pan and when hot add the pork. Seal for about 30-40 seconds on each side to gain a good colour on all sides, then place on a roasting tray and finish cooking in the oven for 10-12 minutes. Arrange the creamed cabbage on the serving plate. Cut each pork fillet in half, spoon over the sage and onion sauce, and serve.