Pork fillet in creamy apple sauce with cabbage and bacon

    55 min

    A lovely mix of pork fillet and a rich, creamy apple sauce served with sauteed cabbage and bacon. Quick, easy and good enough for entertaining. This is nice served with sauteed potatoes as well or mash. Alternatively, broccoli or green beans work well instead of potato.

    Samantha's Supper

    Kent, England, UK
    30 people made this

    Serves: 2 

    • 2 tablespoons olive oil
    • 1 pork fillet, sliced into 6mm rounds
    • salt and pepper
    • 1 onion, sliced into rings
    • 1 green apple, peeled and chopped
    • 1 clove garlic, crushed
    • 1 large glug cider
    • 50g cream cheese
    • butter
    • 2 slices smoked back bacon, sliced into strips
    • 1/4 Savoy cabbage, thinly sliced
    • 3 tablespoons chicken stock

    Prep:25min  ›  Cook:30min  ›  Ready in:55min 

    1. Heat a large frying pan with 1 tablespoon oil. Season the pork with salt and pepper and add to the pan. Stir well to sear and brown and cook until tender. Remove and keep warm wrapped in foil.
    2. Add more oil if needed and add the onions and the apple to the same frying pan. Cook over medium heat for about 5 minutes then turn down to low and cook for another 5 to 10 minutes or until the apple is mushy. Add the garlic and some salt and pepper and cook for a few minutes. Now add the cider and continue to stir for a couple of minutes. Add the cream cheese and melt into the sauce. Return the pork to the dish to heat through.
    3. Meanwhile, prepare the cabbage. In a large saucepan, heat 1 tablespoon oil and a little butter. Add the bacon and cook down for about 3 minutes. Add the cabbage and cook for another few minutes. Season with salt and pepper and add stock. Cover and cook over low heat until tender, 5 to 10 minutes (keep checking to make sure not catching on the bottom, add a little more stock if needed).
    4. Before serving, add a knob of butter to pork and sauce and mix well. Plate up the pork and sauce and the cabbage mixture. You may want to remove the cabbage mix from the saucepan using a slotted spoon or tongs as there may be some residual liquid.

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    Reviews in English (3)


    Made this today, very very tasty.  -  16 Feb 2015


    this dish is easy and tasty would recommend it to any pork lovers  -  18 Sep 2014


    Made this last week in Australia. Couldn't get a Savoy cabbage so used plain cabbage and couldn't get smoked bacon either, used honey roast instead. Wasn't sure how much a glug of cider was so I think I was very generous with that! I would go easier on the chicken stock next time. I think mine was too concentrated and made the cabbage a bit salty. Overall, everyone loved it and it was easy to make. Back in the UK now and I'm going to make it again today using the correct ingredients! I think it will become a favourite recipe.  -  05 Mar 2017