Roast pork roulade with red cabbage
Ingredients
1 large Granny Smith apple, grated2 cups fresh breadcrumbs
½ cup chopped walnuts
1 tsp cinnamon
1 tbsp fresh lemon thyme leaves
9 slices pancetta
2 pork fillets (about 750g)
1 tbsp olive oil
1 tsp fennel seeds
1 red onion, sliced
1 garlic clove, sliced
¼ large red cabbage, shredded
¼ cup red wine vinegar
Sea-salt flakes and freshly ground black pepper
Method
1. Preheat oven to 180°C. Combine the apple, breadcrumbs, walnut, cinnamon and thyme in a bowl. Lay a sheet of baking paper on a flat surface. Arrange pancetta in a slightly overlapping 3 x 3 pattern, to form a square on the baking paper. Cut pork along the centre, lengthwise, and flatten slightly. Arrange the pork in a single layer on top of the pancetta.
2. Form stuffing into a sausage shape, the same length as the fillet, and put on top of 1 fillet, 2cm in from the edge closest to you. Using the baking paper to help you, roll up pork, pancetta and stuffing and tie with string at regular intervals to secure. Put in an ovenproof dish and roast for 35-40 minutes or until the juices run clear when tested with a skewer.
3. Cover pork with aluminium foil and stand in a warm place for 10 minutes before carving. Serve the pork with warm red cabbage.
4. To prepare cabbage, heat the oil in a medium heavy-based saucepan, add fennel seeds and cook for
1 minute or until the seeds are aromatic. Add onion and garlic and cook, stirring, for 1 minute. Add cabbage and cook, stirring, for 6-7 minutes or until wilted. Stir in vinegar and simmer for 3 minutes. Season with salt and pepper. Put the cabbage in a warm serving bowl.
Notes
- You can prepare the stuffing up to a day ahead. Cover with plastic wrap and store in the fridge.
- To save time, the pork can be fully prepared, rolled and tied several hours before roasting. Cover with plastic wrap and store in the fridge.
- The cabbage is best cooked as close to serving as possible; it will lose both its colour and texture if left standing for too long.
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