- 1 pork fillet (350-400g)
- 150g Capability Brown
- 105g pack sliced, smoked pancetta
- 350g asparagus spears, trimmed and halved
- 12 medium to large Charlotte potatoes, boiled until tender
- 150ml double cream,
- 250ml dry cider
- 1 tablespoon maple syrup
- 1 tablespoon Dijon mustard,
Doddington’s Capability Brown Cheese Pork Fillet
- Slice the pork fillet lengthwise without cutting right the way through and spread it open.
- Slice up the Doddington Capability Brown cheese and lie it across the pork.
- Fold the pork fillet up again enclosing the cheese inside.
- Lie the pancetta slices down in a row overlapping slightly from left to right.
- Put the pork fillet on top with the seam underneath and fold the pancetta up and over the pork fillet encasing it fully.
- You can put it to one side in the fridge for a while to firm up or keep going. You’ll need your oven pre-heated to 180C/350F.
- Take a large frying pan or roasting dish, add a little oil and fry the pork fillet until browned on all sides, taking care it doesn’t stick.
- Transfer the pork fillet to a baking tray and put in the oven for 25 minutes to cook.
- Increase the oven heat to 230C/450F. If you happen to have two ovens you can cook the pork and potatoes at the same time.
- Pop the potatoes onto an oiled baking tray and use a masher to squish each potato in turn so that it its flatter and twice as wide.
- Dot the potatoes with butter, before seasoning to taste with salt and pepper.
- Cook your potatoes for 15 minutes, remove from the oven, turn them over and pop them back for 15 more minutes.
- Keep an eye on your potatoes so that they don’t burn, they should be nice and crispy and golden brown in colour.
- Steam the asparagus until it’s tender.
- For the sauce, put the cider into a pan, bring it to the boil and reduce it by a half.
- Next add in the cream, Dijon mustard and the maple syrup mixing well.
- Once its ready cut the pork fillet into rounds.
- On each plate place 3 potatoes, top these with asparagus spears and a round of pork fillet.
- Drizzle with the cider sauce and serve.
Thank you to Sue Todd Photography for creating this recipe and for the beautiful photography.