Pork Fillet with Doddington Dairy''s Capability Brown.


  •  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

  1. Slice the pork fillet lengthwise without cutting right the way through and spread it open.
  2. Slice up the Doddington Capability Brown cheese and lie it across the pork.
  3. Fold the pork fillet up again enclosing the cheese inside.
  4. Lie the pancetta slices down in a row overlapping slightly from left to right.
  5. Put the pork fillet on top with the seam underneath and fold the pancetta up and over the pork fillet encasing it fully.
  6. 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.
  7. 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.
  8. Transfer the pork fillet to a baking tray and put in the oven for 25 minutes to cook.
  9. 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.
  10. 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.
  11. Dot the potatoes with butter, before seasoning to taste with salt and pepper.
  12. Cook your potatoes for 15 minutes, remove from the oven, turn them over and pop them back for 15 more minutes.
  13. Keep an eye on your potatoes so that they don’t burn, they should be nice and crispy and golden brown in colour.
  14. Steam the asparagus until it’s tender.
  15. For the sauce, put the cider into a pan, bring it to the boil and reduce it by a half.
  16. Next add in the cream, Dijon mustard and the maple syrup mixing well.
  17. Once its ready cut the pork fillet into rounds.
  18. On each plate place 3 potatoes, top these with asparagus spears and a round of pork fillet.
  19. Drizzle with the cider sauce and serve.

Serves 4.

Thank you to Sue Todd Photography for creating this recipe and for the beautiful photography.