The recipe, Step by Step

Elements

1. FOR THE SAUCE
2. TO MAKE THE ROAST PORK FILLET
3. TO MAKE THE SPINACH
4. TO SERVE

Décor:

1. FOR THE SAUCE

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   1. Add the chicken stock and diced apple to a small saucepan. Cover with a lid and cook over a low heat for a few minutes until the apple softens.
   2. Puree until completely smooth.
   3. Pour in the Avonmore Professional 15% Cooking Cream & reduce to a light pouring consistency.
   4. Season with a little salt, pepper and sugar if needed.
   5. Add some picked thyme leaves; remove from the heat and leave to infuse.

   Step complete
2. TO MAKE THE ROAST PORK FILLET

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   1. Heat the oil and butter in a sauté pan, season the pork fillets and sear on all sides over a high heat.
   2. Remove to a roasting tray and transfer to preheated oven 180°C for 15 – 18 minutes.
   3. Remove the fillets and leave to rest while keeping warm.

   Step complete
3. TO MAKE THE SPINACH

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   1. Melt the butter for the spinach in a saucepan; add the spinach and a pinch of nutmeg.
   2. Cover with a lid and cook for 1 minute until the spinach has wilted. Season with sea salt and pepper.
   3. Squeeze out onto absorbent paper, to remove a excess moisture.

   Step complete
4. TO SERVE

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   1. Reheat the sauce.
   2. Arrange the spinach onto the centre of 4 warmed serving plates.
   3. Cut the fillets into even slices and arrange overlapping on top of the spinach.
   4. Pour the sauce around and serve immediately.

   Step complete