Ingredients
2 tbsp thyme, chopped
1 tbsp fennel seeds, toasted & ground
SIDS SALT & PEPPER to taste
3 pork fillets, cleaned
Pancetta, 15 very thin slices
rice bran oil
2 red onions, fine sliced
4 cloves garlic, crushed
2 Granny Smith apples, peeled & diced
1 tbsp sugar
¼ cup SIDS LOW SUGAR RASPBERRY VINEGAR
50 g butter
1 red cabbage, fine sliced
Directions
Preheat oven to 190°C. Combine half the thyme and fennel then sprinkle with SIDS SALT & PEPPER to taste and rub into the pork. Tightly wrap the Pancetta around the pork, securing with toothpicks if necessary. Roast in oven for 15 minutes until juices run light pink to transparent when skewered. Allow to rest for 10 minutes.
Meanwhile, fry the onions, garlic and thyme in a large pan. Add apples, sugar, SIDS LOW SUGAR RASPBERRY VINEGAR and butter then cook until apples are tender. Add cabbage and cook until soft but firm to bite. Season with SIDS SALT & PEPPER to taste.
Slice pork and serve on braised cabbage. Sprinkle with SIDS LOW SUGAR RASPBERRY VINEGAR to taste.
