MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Herb-Roasted Pork With Bean Puree And Caraway Cabbage
 Categories: British, Pork, Cheese, Herbs, Beans
      Yield: 2 Servings
 
      5 tb Olive oil
      2 ts Fresh rosemary, finely chopped
      2 ts Fresh thyme, finely chopped
           Salt and freshly ground
           -black pepper
    400 g  Piece pork fillet, fat
           -trimmed
     65 g  Unsalted butter
      1    Apple, cut in half, core
           -removed
    1/2 ts Light brown sugar
      1    Onion, finely chopped
      2 cl Garlic, crushed to a
           -paste with the edge of a
           -knife
    400 g  Canned cannellini beans,
           -drained and rinsed
    100 g  Cheddar or Wensleydale
           -cheese, grated
      1 tb Fresh parsley, chopped
      5 tb Chicken stock
      1 pn Caraway seeds
     75 g  Savoy cabbage, core removed,
           -shredded
 
  Preheat the oven to 200 C/400 F/Gas 6. Drizzle 1 tb olive oil into a
  shallow ovenproof dish, then sprinkle over the rosemary and thyme
  and season, to taste, with salt and freshly ground black pepper.
  
  Place the pork fillet into the dish and turn until completely
  coated in the herbs and oil.
  
  Heat an ovenproof frying pan until hot. Add the seasoned pork
  fillet and fry for 1-2 minutes on all sides, or until browned all
  over. Add 15 g of the butter to the pan. When the butter is
  foaming, add the apple halves, cut sides down, and fry 1-2 minutes,
  or until golden-brown. Turn the apple halves over and sprinkle with
  the brown sugar.
  
  Transfer the pan to the oven and roast for 10-12 minutes, or until
  the pork is cooked through and the apples have caramelised. Remove
  the pan from the oven and set the pork aside to rest (reserve the
  pan juices). Keep warm.
  
  Meanwhile, heat 2 tb oil and 25 g butter in a separate saucepan
  over a medium heat. Add the onions and garlic and fry 4-5 minutes
  or until softened but not coloured.
  
  Add the beans and continue to fry until heated through, then add
  the grated cheese and stir until melted.
  
  Transfer the cheese and bean mixture to a food processor and blend
  to a rough puree.
  
  Add the chopped parsley to the cheese and bean puree, then season.
  Add 1-2 tb chicken stock, as necessary, to loosen the mixture.
  
  Heat the remaining oil and butter in a wok or frying pan over high
  heat. Add the caraway seeds and stir fry 10-20 seconds or until
  fragrant. Add the shredded cabbage and stir fry a further 1-2
  minutes.
  
  Add the remaining 2-3 tb stock and season the cabbage with salt
  and pepper. Continue to cook until most of the liquid has
  evaporated and the cabbage has wilted.
  
  To serve, carve the pork on the diagonal into thick slices. Spoon
  the bean and cheese puree into the centre of two serving plates.
  Pile the wilted caraway cabbage on top. Arrange the pork slices on
  top of the cabbage. Place one caramelised apple half alongside
  each serving. Drizzle over the reserved pan juices.
  
  Ainsley Harriott, bbc.co.uk/food

  From: Michael Loo
  Date: 09-11-13
 
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