Roast pork fillet with a no-fuss sauce

Name: Roast pork fillet with a no-fuss sauce
Prep time: 20 min
Cook time: 45 min
Total time: 1 h 5 min
Yield: 6
Ingredients: 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

Pork roasted on a bed of apples and rosemary makes a simple Sunday lunch.

By The GH Kitchen TeamPublished: 21 May 2005

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Yields:

Prep Time:

20 mins

Cook Time:

45 mins

Total Time:

1 hr 5 mins

Ingredients

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

Directions

1. 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.
2. 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.
3. 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.
4. 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

The GH Kitchen Team

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. Our GH Kitchen Manager Linzi Pucino is our very own Italian food expert (originally hailing from the North East of Scotland!) and can be found working her way through midweek recipes that cover all bases, from haggis to ragu! Our Kitchen Editor ⁠Nadine Brown loves digging into the stories behind her favourite foods and enjoys applying her eclectic tastes to more modern, flavour-forward recipes - just don't give her too much chilli! Our Junior Food Content Produce ⁠Frankie Prichard combines a love of beautiful presentation and flavour-led, seasonal cooking in her recipe development, along with a passion for bringing people together through food. 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