Pork and Apple Roulades
with Herbed Cannellini (5 MEAL)
We’re all about new experiences at the Fresh Farm. Last week Ed swapped his regulation Chinos for a pair of jeans and we’re pretty sure Luke has bought the new One Direction single. In that spirit of adventure we’ve got a new cooking technique for you to master this evening. You’ll be working on your knife skills to whip up an apple-stuffed pork fillet with some deliciously sage-y cannellini. Boy band playlist optional (though preferable)!
The quantities provided above are averages only.
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
Ingredients
1
Green Apple
1
Garlic Clove
2
Vine Tomatoes
1
Netherend Butter Salted
(Contains Milk)
2
Sage
1
Organic Cannellini Beans
1
Pork Tenderloin
Not included in your delivery
Salt
Pepper
Olive Oil
Nutritional information
Utensils
Instructions
Pre-heat the oven to 180 degrees. Peel the apple and then chop it into tiny ½cm cubes. Peel and finely dice the garlic. Chop the tomatoes into 1cm cubes.
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.
Once the pork comes out of the oven leave it to rest for 5 mins. Test the cannellini beans are soft and seasoned enough. Slice the pork (be careful the stuffing doesn’t fall out) and lay it over your sage-infused beans. Top notch!
