Lee Gaskins cooks...Roast fillet of pork tenderloin wrapped in panchetta with creamed savoy cabbage and a sage and onion sauce
Creaton Highgate House, head chef Lee Gaskins with vegetarian dishes for food and drink pages, they are doing a vegetarian event for National Vegetarian week
This week’s recipe of the week is from Lee Gaskins who is head chef at Highgate House in Creaton and was the winner of this year’s chef of the year category at the Northamptonshire Food and Drink Awards.
“This is a favourite, I really like the smoky hint from the pancetta which also helps to keep the tenderloin really moist, balanced with the creamed cabbage, and a classic twist with the sage and onion sauce, all you need is some really crispy roast potatoes and you have a great winter meal.”
Roast Fillet of Pork Tenderloin wrapped in Pancetta with Creamed Savoy Cabbage and a Sage and Onion Sauce
Serves 8
Ingredients
8 x 200g fillets pork tenderloin
24 slices pancetta
3 tbsps sunflower oil
For the cabbage
1 large savoy cabbage
300ml double cream
For the sauce
2 medium onions, finely chopped
1 bunch fresh sage
200ml port
250ml veal stock (or beef stock cube)
Method
1. Prepare the pork by wrapping three slices of pancetta around each fillet and seasoning with salt and freshly ground pepper.
2. 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 five 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 five minutes and season to taste.
3. 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 flour mixed together to form a paste) whisked in a little at a time until the correct consistency is achieved.
4. Pre-heat the oven to 200°c. Heat the 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.
Email to a friend
Print this page- BREAKING NEWS: Tributes paid to Niamh Curry as brave five-year-old loses battle against cancer
- BREAKING NEWS: Pensioner dies after collision at Northampton shopping centre
- Man tied to tree and beaten on Northampton Racecourse
- BREAKING NEWS: Seven-year-old boy dies following house fire in Northamptonshire
- Northampton binmen at ‘breaking point’
- Northampton binmen at ‘breaking point’
- Saints’ stadium plans get support as long as traffic issues solved
- Staff strike at Northampton school over academy plans forces closure
- Eastern European pupils helping school standards across Northampton
- Vow to crack down on anti-social behaviour across Northampton’s eastern district
Looking for...
Featured advertisers
Jobs
Search for a job
Motors
Search for a car
Property
Search for a house
Weather for Northampton
Friday 25 May 2012
Today
Sunny
Temperature: 11 C to 24 C
Wind Speed: 21 mph
Wind direction: East
Tomorrow
Sunny
Temperature: 11 C to 22 C
Wind Speed: 20 mph
Wind direction: East
Your view
Please sign in to be able to comment on this story.