Ingredients

Pork 4 tbsp olive oil 4 pork fillets, about 115g each 8 slices Parma ham 2 cloves garlic, chopped 4 tbsp Dijon mustard 200ml/ 7 fl oz white wine 300ml/ 10 fl oz vegetable stock knob of butter 12 sage leaves Red cabbage coleslaw Half a red cabbage, shredded 2 carrots, grated 1 onion, finely chopped 2 tbsp olive oil Juice of 1 lemon 4 tbsp mayonnaise Salt and fresh ground pepper Good quality apple sauce

Description

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

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