This is a great dinner party dish that always gets a WOW from guests. If you don't want to make the coleslaw, try pairing the pork with creamy mashed potatoes.
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.
» Metric Converter
In my opinion pasta won't match at all with the pork caramel since the sauce won't mix well with it, you better eat it with rice or maybe with some breads. I never tried it myself but rice seems to be the best side dish. Anyway I bought a foie gras from Delices d'Annie and it was a really good idea to serve it with some toasts, my guests were enjoyed it during our aperitif! :D
» 42m ago
Hey Alison, as I said on a previous feedback the chocolate cookies are my favorite one ! You never tried the Delices and Gourmandises pastries even during the family ceremonies?? Where have you been haha Well it's not too late for that, if you love chocolate I'll say that the little chocolate cakes are also good! Hurry and grab some :))
» 1h ago