Some leftover potatoes have helped to make this pork fillet into a cook-in-one-pan meal. I’ve then sliced the fillet and served it in the same dish — perfect. Remember if the pork fillet is a little pink it will be extra succulent and tender.
Ingredients
| 2 Tbsp | Olive oil |
| 2 | Pork fillets (Main) |
| 1 | Onion, chopped |
| 2 | Garlic cloves, crushed |
| 2 tsp | Fennel seeds |
| 1 Tbsp | Chopped thyme |
| 1 | Green apple, cored and sliced |
| 8 | New potatoes, boiled and halved |
| 3 cups | Shredded red cabbage (Main) |
| ½ | Oranges, use the juice only |
| ½ cup | White wine |
| 1 tsp | Salt & freshly ground pepper |
| 2 stalks | Thyme |
Directions
- Preheat an oven to 180C.
- Heat 1 Tbsp of oil in a heavy frying pan. Brown the pork on all sides. Remove from the pan.
- Heat the remaining oil in the same pan. Add the onion and garlic, cooking for 3 minutes to soften. Add the fennel seeds and chopped thyme and cook for a further 2 minutes.
- Stir through the apple, potatoes, cabbage, orange juice, wine, salt and pepper. Cook for 5 minutes until the apple starts to soften and the cabbage wilts.
- Place the pork on top of the vegetables with the thyme stalks, then place into the oven for 15 minutes until cooked through.
- Let the pork sit for 5 minutes before slicing and serving.