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  • Spiced pork fillet with shallots & apple

    An impressive supper for two - go for the best-quality pork and don't be afraid to serve it ever so slightly pink to keep it juicy
    Prep: 30 mins
    Cook: 30 mins
    Total: 1 hour
    Serves: 2
    Difficulty: Easy
    Contact The Woodland Pig Co.


  • 350g piece pork fillet, cut from the middle of the fillet
  • 1½ tbsp garam masala
  • 1 tbsp olive oil
  • 25g butter
  • 1 large banana shallot, halved (keep the skin on)
  • 1 tsp plain flour
  • 100ml white wine
  • 300ml chicken stock
  • 2 'cheeks' from a whole Granny Smiths apple

For this recipe we recommend Saddleback Pork Tenderloin


Cooking Method


Heat oven to 220C/200C fan/gas 7. Season the pork well and roll the fillet in 1 tbsp of the garam masala. Heat the oil in a frying pan and brown the pork well all over. Remove from the pan and wrap tightly in foil to create a rounded sausage shape, twisting the ends so you have a cylinder. Can be done the day before and kept in the fridge.


Heat the butter in an ovenproof frying pan and sizzle the shallot, cut-side down, for 5 mins until slightly charred. Baste with the butter in the pan and add the pork roll, still in its foil. Put in the oven for 20 mins, turning the pork once. Remove the pork and shallot, and keep warm.


Sizzle the flour in the pan over a medium heat, then add the wine and reduce until there’s almost no liquid left. Add the stock, simmer to make a sauce, then add the rest of the garam masala and keep warm


Cut the fillet, still in its foil, into two and slice each piece on the angle lengthways so you have four pointed pieces. Remove the foil and pour any juices into the sauce. Finely slice each apple cheek, then fan out one on each plate, sitting a piece of pork on top. Put a slice of domino potatoes (see recipe in ‘Goes well with’, right) beside it, with a shallot and another piece of pork on top. Drizzle with sauce and serve.

The Woodland Pig Co.

The Woodland Pig Co.

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