If you’re looking for a recipe to warm you up this winter, then Marcus Wareing’s pork fillet with pine-nut crumb and charred cabbage is perfect.
– 600–800g pork fillet, brined
– sea salt and freshly ground black pepper
For the Quince and Rosemary Sauce
– 2 tbsp vegetable oil
– 1 onion, finely sliced
– ½ tsp table salt
– 1 garlic clove, crushed with the side of a knife
– 2 sprigs of rosemary
– 200ml Chicken or Vegetable Stock
– 4 tbsp quince paste (membrillo)
– 2 tbsp crème fraîche
For the Pine-Nut Crumb
– 4 tbsp pine nuts, toasted
– 1 tbsp finely chopped rosemary needles
For the Charred Cabbage
– 50ml Chicken Stock
– 25g butter
– 4 sprigs of thyme
– 1 Hispi (or pointed) cabbage, quartered
1. To make the sauce, heat the vegetable oil in a medium saucepan over medium- high heat. When hot, add the onion and table salt and fry for about 10 minutes, stirring frequently, until the onion turns a deep golden brown.
2. Add the garlic and rosemary and cook for a further 2 minutes, then add the stock and bring to the boil. Reduce the heat and simmer very gently for 30 minutes.
3. While the sauce is simmering, make the pine-nut crumb. Roughly chop the pine nuts and mix them in a bowl with the rosemary, then season lightly.
4. Remove the rosemary sprigs from the sauce and whisk in the quince paste, then remove the sauce from the heat, pass it through a fine sieve and whisk in the crème fraîche to finish. Add a little more salt, if you like.
5. For the cabbage, preheat the oven to 200°C/180°C fan/gas 6 and line a baking tray with foil. Heat the chicken stock in a small saucepan and whisk in the butter, ½ teaspoon of sea salt and a pinch of pepper. Add the thyme.
6. Place the cabbage quarters on the lined tray, ensuring the foil is large enough to encase the cabbage,
then pour over the stock and butter emulsion, including the thyme sprigs. Enclose tightly with the foil, so no steam can escape, then bake for 15 minutes.
7. Meanwhile, heat a griddle pan until smoking. Rinse the pork fillet under cold running water and dry with kitchen paper. Place it on the hot griddle pan and sear it all over, then transfer it to a baking tray and place in the oven for 15–20 minutes, or until the juices run clear. Leave to rest, loosely covered in foil, for 5 minutes.
8. Chargrill the cabbage on the griddle pan for about 3 minutes on each sliced side.
9. To serve, brush the pork fillets all over with the sauce then coat them in the crumb. Carve the fillet into four pieces then sit them on a plate with the cabbage. Drizzle with the sauce to finish.
Marcus Wareing is one of the most respected and acclaimed chefs in Britain today. Owning three restaurants, two being two Michelin-starred Marcus has a long list of awards, including Restaurateur of the Year and Young Chef of the Year. Marcus is also a judge on of MasterChef: The Professionals, where he can showcase his tips and tricks to contestants and viewers. Marcus at Home focuses on great flavours and his recipes will become favorites in you home. It contains food you can make in a rush or when you want to create a showstopping meal.