Pork and Apple Roulades

Heat 1 tbsp of butter in a small pan on medium-low heat. Add the apple and gently cook for around 6 mins. Add a small pinch of salt then tear in half of the sage leaves. Remove the apple from the pan and leave to cool.

In that same (now empty) pan add 1 tbsp of olive oil on medium-low heat. Once warm add in the garlic for a minute. After a minute add in the tomatoes and ¼ tsp of sugar (if you have some) and ¼ tsp of salt.

After a few mins add in the drained cannellini beans with ¼ tsp of salt and some pepper. At this stage if you have a drop of white wine handy add a few tbsp to the pan too. Tear in the remaining sage leaves. Leave to gently bubble away for around 10 mins until it has thickened up a bit.

Insert your knife into the larger end of the pork to make an incision. Push the knife into the fillet all the way to the end to make a deep pocket for the stuffing. The pocket should be as wide as possible without actually splitting the sides of the fillet.

Use your fingers to stuff the apple filling into the pork. Rub over a drizzle of olive oil and season with a pinch of salt and pepper. Heat 2 tsp of olive oil in a non-stick pan on high heat. Once hot add the pork and cook for a minute on each side to brown it off.

Place the pork on a baking tray on the top shelf of the oven for 12 mins.