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Ingredient
Vickys Roast Pork Fillet w Cabbage, Peas & Bacon, GF DF EF SF NF
Introduce
Chef :
Vicky@Jacks Free-From CookbookVickys Roast Pork Fillet w Cabbage, Peas & Bacon, GF DF EF SF NF
This is a really tasty dish well suited to colder, duller weather days. Lamb fillet with lamb stock also works beautifully, same cooking temp and time applies for a medium roast
Ingredient
Food ration :
4 servingsCooking time :
30 minutes
2 tbsp
vegetable oil
2 rashers
streaky bacon, chopped
1/4 head
white cabbage, finely sliced
500 ml
ham / lamb stock
100 g
frozen peas
50 g
sunflower spread
Cooking instructions
* Step 1
Preheat the oven to gas 7 / 220C / 425F
* Step 2
Half the fillet and season with salt and pepper
* Step 3
Heat 1 tbsp of the oil in a frying pan over a medium heat and gently brown off the meat on all sides
* Step 4
Transfer to a tray in the oven and roast for 15 - 20 minutes
* Step 5
When done, set aside to rest for covered in foil
* Step 6
While the meat is resting, heat the remaining oil in the frying pan and cook the bacon until crispy
* Step 7
Add the onion and cabbage and cook 2 minutes to soften then add the stock and bring to the boil for 3 minutes
* Step 8
Add the peas, sunflower spread, and herb sprig. Let boil for 3 minutes then take off the heat & season to taste
* Step 9
Uncover the meat and slice thickly
* Step 10
Ladle the stock mix onto serving plates and arrange the sliced lamb on top
* Step 11
Feel free to add more vegetables! My hubby demanded gravy even though that was the point of the stock lol
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