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- 25 g
(1oz) butter
- 2
large onions
a few sprigs of fresh rosemary
- 3
red-skinned apples
- 2 Tbsp.
white wine vinegar
- 1 Tbsp.
demerara sugar
2 x 350 g (12oz) pork fillets
- 8
slices prosciutto or pancetta
- 142 ml
carton double cream
- Step 1
Preheat the oven to 220ºC (200ºC fan) mark 7. Melt the butter in a frying pan. Finely slice the onions, then fry for 10min or until softened, translucent and golden.
- Step 2
Chop rosemary. Core apples and cut into wedges. Take the pan off the heat and stir in the vinegar, sugar, rosemary and apples. Spoon the onion and apple mixture over the base of a roasting tin that's large enough to fit the pork fillets side by side.
- Step 3
Wrap the pork in prosciutto, then put on top of apples. Roast for 30-35min or until cooked. Remove pork and keep warm.
- Step 4
Pour cream into the roasting tin with the apples and return to the oven for 5min. Serve the pork thickly sliced with a little of the apple mixture and some steamed broccoli.
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Get ahead
Make the recipe up to the end of step 2, up to 24hr ahead. Cover and chill in the fridge until needed. Complete the recipe.
Per Serving:
- Calories: 500
- Total carbs: 14 g
- Total fat: 36 g
- Saturated fat: 18 g
A crack team of highly skilled food content producers, the GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurst is our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating nocellara olives at every opportunity, and will take the cheeseboard over dessert any time. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time.
