Pork fillets are coated with dijon mustard, honey and fresh thyme, then roasted on a bed of cabbage and apple slices.
6 people made this
1/2 head green or red cabbage, cored and cut into thick wedges
2 large apples - cored and sliced into thin wedges
5 tablespoons extra-virgin olive oil divided
1 1/2 teaspoons sea salt, divided
1/2 teaspoon black pepper, divided
2 pork fillets, trimmed
1 tablespoon coarse-grain Dijon mustard
2 tablespoons white wine vinegar
2 teaspoons honey
1 teaspoon chopped fresh thyme leaves
1 tablespoon chopped fresh parsley (optional)
Method Prep:15min › Cook:30min › Extra time:10min › Ready in:55min
Preheat oven to 190 C / Gas 5. Lightly grease a roasting tin.
Toss cabbage and apples with 3 tablespoons oil, 1/2 teaspoon salt and 1/4 teaspoon pepper in prepared roasting tin and arrange in an even layer.
Season pork fillets with remaining teaspoon salt and 1/4 teaspoon pepper. Whisk together remaining 2 tablespoons oil with mustard, vinegar, honey and thyme in a small bowl. Spread over all sides of pork; set pork on top of cabbage and apples.
Roast in preheated oven on centre rack for about 25 minutes.
Remove roasting tin from oven and turn on oven's grill. Place roasting tin on top rack and grill pork until golden-brown crust forms and cabbage and apples have a light char, about 5 minutes. Cover the roasting tin loosely with foil and let pork rest 10 minutes before slicing. Serve pork warm with cabbage and apples, sprinkled with parsley (if using).