Orange-glazed apple-stuffed pork fillet with balsamic baby onions on the side

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Serves four

Ingredients

For the apple

• 2–3 Apples (depending on size) – peeled,
• cored and chopped into 5mm cubes)
• 120g butter
• 60g brown sugar
• 5g cinnamon

For the pork

• 1 decent sized pork fillet
• 10–12 pieces of streaky bacon
• Salt and pepper to taste
• 125ml orange juice
• 15g brown sugar

For the onions

• 500g baby onions
• 15ml balsamic vinegar
• 15ml Dijon mustard
• 75g brown sugar (or honey)

Method:

For the pork
• Melt the butter in a saucepan, stir in the sugar, and add in the apple, cook for five to six minutes, stirring regularly. When the apple is cooked, remove from the heat and set aside.

• Lay the bacon pieces out on your work surface next to each other, and place the fillet over the top.

• Cut a slit down the length of the fillet, nearly to the bottom, but be careful to leave around a centimetre at the base, then open it up.

• Spoon as much apple as possible into the slit (don’t be afraid to use your fingers to shove it in!).

• Close up the fillet as much as possible, then wrap the bacon over it so that it is completely covered.

• Place it carefully in a roasting pan, mix the orange juice and sugar together, and pour the mixture over the fillet.
• Put the lid on the roasting pan, and cook at 180°C for 30 minutes.

For the onions

• Mix the vinegar, mustard and sugar in a small pan, and bring to the boil.

• Reduce the heat and leave the mixture to simmer for a few minutes until it becomes thicker.

• Fry the onions in a separate pan and brush constantly with the glaze. Cook to taste. (Tip: if you prefer softer onions, add them to the vinegar mixture before you add the sugar. Leave them for a couple of minutes, then add the sugar and stir. Cook until the onions begin to break up, then remove from the heat).