• olive oil
  • 3 large or 6 small shallots, trimmed and peeled
  • golden caster sugar
  • balsamic vinegar
  • 5 sage leaves, 3 whole and 2 finely chopped
  • 800g (or 2 x 400g) pork fillet, trimmed
  • 2 tbsp cider vinegar
  • 2 tbsp Dijon mustard
  • chopped to make 2 tbsp parsley
  • to serve rocket


  • STEP 1

    Heat the oven to 200C/fan 180C/gas 6. Put a little olive oil in a small ovenproof pan and add the shallots, roll them around and then roast them with a lid on until they’re tender enough to squash flat (about 30 minutes). Sprinkle on a little sugar and shake over some balsamic, then add the chopped sage and season well.

  • STEP 2

    Cut down the centre of the pork fillet to make a deep pocket, being careful not to cut all the way through. Push the shallots into the pocket all the way along and then rub the outside of the pork with olive oil and season well. Tie the pork along its length with butchers string to keep it together, tucking the whole sage leaves under the ties. Heat a little oil in a frying pan and brown the pork all over. Transfer to a roasting tin and cook for 25 minutes, or until a skewer poked into the centre comes out feeling hot. Leave to rest for 10 minutes.

  • STEP 3

    Whisk the cider vinegar and mustard with 6 tbsp olive oil, season well and stir in the parsley. Dress the rocket. Slice the pork and serve it with the rocket.


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