Pork Fillet with Apple & Mustard

This is a lovely winter dinner and is fairly quick to whip up if you have limited time.

· 1 Pork Fillet (trimmed)
· 1 Tablespoon of Dijon Mustard
· 1 Tablespoon of Cider Vinegar
· 1 Tablespoon of olive Oil
· 1 Bunch of Sage
· 1 Green Cabbage
· 1 Granny Smith Apple
· 8 medium sized New Potatoes
· 4 Spring Onions
· 50g of Salted Butter

Meat
- Marinate pork with mustard, vinegar and olive oil for at least ½ an hour (preferably 2 hours)
- Sear all sides of the pork in a fry pan then place in the oven at 180 degrees and cook for approx. 30mins (but if the fillets are thin you may need only 20mins). Pork should be pink in the middle but not overly bloody.
- Slice each fillet into approx 6 pieces just
before serving

Potatoes
- Peel and then boil potatoes till they are very soft
- Simultaneously place butter and sage in a pan and cook till sage is lightly crispy
- Mash cooked potato with sage/butter mixture and spring onions till smooth

Cabbage
- Finely chop the cabbage into thin strips
- Then part boil and part fry the cabbage in a saucepan (with a lid) with approx 100ml of water and 50g of butter till soft but not over done and too smelly

Sauce
- Peel then chop apple into chunks then lightly fry in the pan, till it starts to go translucent, then add the remaining marinade and simmer till the sauce reduces and the apple is soft and falling apart.

- Place mash on each plate followed by cabbage, decorate with pork and then drizzle with sauce, finally garnish with a sprig of sage.