Open Today 7.00am - 9.00pm

Opening Hours

Monday7.00am - 9.00pm
Today7.00am - 9.00pm
Wednesday7.00am - 9.00pm
Thursday7.00am - 9.00pm
Friday7.00am - 9.00pm
Saturday7.00am - 9.00pm
Sunday7.00am - 9.00pm

Crumbed pork fillet, red cabbage & apple braise, kumara mash & pinot jus

Serves 4
Prep time: 30 minutes
Cooking time: 45 minutes

"I created this dish last night for dinner because I love the idea of pork and red cabbage together. It was easy to make and absolutely delicious! The flavours all married well & served with a NZ pinot noir was a perfect match."

Ingredients

Method

  • 1kg Piece of Freedom Farms pork fillet
  • 1 egg
  • Panko crumbs to coat
  • Olive oil
  • Salt + Black pepper
  • 1/2 red cabbage
  • 1 Granny Smith apple
  • 1 small red onion
  • 2 Tbsp olive oil
  • 1 Tbsp carraway seeds
  • 1 Tbsp brown sugar
  • Salt + black pepper to taste
  • 4 Tbsp red wine vinegar
  • 2 cup beef stock (Campbells ready made)
  • 3/4 cup Pinot noir wine
  • 2 Tbsp butter
  • 4 orange kumaras
  • Green beans to serve
View the method

Pork Fillet:

  • 1kg Piece of Freedom Farms pork fillet
  • 1 egg
  • Panko crumbs to coat
  • Olive oil
  • Salt + Black pepper
  1. Whisk egg and put in shallow bowl, place panko crumbs on flat plate.
  2. Trim fillet of any sinew and pat dry with paper towel.
  3. Dredge pork fillet in egg, then crumbs.
  4. Place on baking sheet and drizzle with oil, season with salt and pepper.
  5. Bake in a medium oven at 180 C for 30-40 minutes or until golden.
  6. Rest for 10 minutes covered in foil.

Red Cabbage Braise:

  • 1/2 red cabbage
  • 1 Granny Smith apple
  • 1 small red onion
  • 2 Tbsp olive oil
  • 1 Tbsp carraway seeds
  • 1 Tbsp brown sugar
  • Salt + black pepper to taste
  • 4 Tbsp red wine vinegar
  1. Finely sliver red cabbage and put in pot.
  2. Finely slice onion and apple and add to pot.
  3. Add oil + gently saute until limp, stirring often.
  4. When softened, add carraway seeds, brown sugar + red wine vinegar and simmer softly until cooked down (approx. 35 minutes) - Keep warm.

Pinot Jus:

  • 2 C beef stock (Campbells ready made)
  • 3/4 C Pinot noir wine
  • 2 Tbsp butter
  1. Put all ingredients in pot, bring to boil then simmer slowly until reduced by 3/4 of volume (Approx. 35 minutes) - Keep warm.

Kumara Mash:

  • 2 C beef stock (Campbells ready made)
  • 3/4 C Pinot noir wine
  • 2 Tbsp butter
  1. Peel and dice kumara and season with salt.
  2. Boil until tender.
  3. Mash with butter until there are no lumps left.
  4. To assemble:
  5. Place mash on each plate, top with sliced pork fillet, put cabbage to side of mash, add beans, drizzle jus around plate.
Back to ingredients