INGREDIENTS

INSTRUCTIONS

Put a touch of olive oil in a frying pan and heat. Take your pork
fillet and cut into two equal pieces. To seal your fillets place them
into the pan and cook, rolling them in the olive oil to get a little
colour. Once nutty brown take the pork out of the pan and onto a  plate
to cool.  Lay your slices of parma ham out with the edges slightly
overlapping.  Place the pork fillet in the centre and add parsley, a
basil leaf,  salt and pepper. Finally wrap the parcel up tucking in the
ends and  place it in a pan in the oven on a moderate heat for 15-20
minutes.  Lay thin slices of apple in your griddle pan on two-thirds
heat and  cook. Once browned slighty flip them over and add salt,
pepper, sage  and sugar to the top side, (when the heat and juice rise
they will  caramelise the sugar).  To make the coleslaw: Grate fresh
carrot, red and white cabbage into  a bowl and add half a finely sliced
red onion. Add a touch of finely  chopped garlic, a squeeze of lemon
and finally mayonnaise and mix.  Remember not too much mayonnaise you
can always add more later.  For the Dijonaise Sauce: Take the pan used
for the pork and add a  touch of olive oil, a little finely chopped
white onion and garlic.  Once this is done you can add a large splash
of white wine to  de-glass the pan (ie using the white wine to
incorporate the juices  from the pork into the sauce). Add a large tbsp
of Dijon mustard, a  pinch of sage, some meat stock, salt, pepper and a
little lemon  juice. Bring this to the boil in the pan then simmer and
leave to  reduce. (If the sauce is a little sharp you can add a little
single  cream to soften).  And finally place the apple onto your plate
with the coleslaw on the  side. Slice your fillets and place onto the
apples. Sieve your sauce,  add to the top of the fillet and garnish
with a wedge of lemon and a  sprinkle of parsley.  Converted by
MC_Buster.  Converted by MM_Buster v2.0l.

A Message from our Provider:

“Many folks want to serve God, but only as advisers”

Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 3022
Calories From Fat: 1964
Total Fat: 221.5g
Cholesterol: 876.8mg
Sodium: 7079.9mg
Potassium: 1389.5mg
Carbohydrates: 92.1g
Fiber: 8.5g
Sugar: 49.2g
Protein: 179.8g