Seal the pork fillet in olive oil and remove from pan. Cover a board with Parma ham. Brush each sealed pork fillet in mustard and cover in two slices of Parma ham, tucking in the sides to make a parcel. In the same pan, add the garlic, Dijon mustard, wine, stock, lemon juice and sage leaves. Add the butter and season to taste. Bring this mixture to the boil, reduce by half and allow to simmer. Return the pork to the sauce and simmer for 10 minutes
To make the coleslaw, slice the cabbage as finely as possible and combine with the carrot, onion and garlic. Add olive oil, lemon juice and mayonnaise. To serve, serve slices of pork on top of a mound of red cabbage coleslaw and a generous dollop of apple sauce.