Pork fillet in creamy apple sauce with cabbage and bacon

Heat a large frying pan with 1 tablespoon oil. Season the pork with salt and pepper and add to the pan. Stir well to sear and brown and cook until tender. Remove and keep warm wrapped in foil.

Add more oil if needed and add the onions and the apple to the same frying pan. Cook over medium heat for about 5 minutes then turn down to low and cook for another 5 to 10 minutes or until the apple is mushy. Add the garlic and some salt and pepper and cook for a few minutes. Now add the cider and continue to stir for a couple of minutes. Add the cream cheese and melt into the sauce. Return the pork to the dish to heat through.

Meanwhile, prepare the cabbage. In a large saucepan, heat 1 tablespoon oil and a little butter. Add the bacon and cook down for about 3 minutes. Add the cabbage and cook for another few minutes. Season with salt and pepper and add stock. Cover and cook over low heat until tender, 5 to 10 minutes (keep checking to make sure not catching on the bottom, add a little more stock if needed).

Before serving, add a knob of butter to pork and sauce and mix well. Plate up the pork and sauce and the cabbage mixture. You may want to remove the cabbage mix from the saucepan using a slotted spoon or tongs as there may be some residual liquid.