Pardon the ghetto bberry pic. But Victoria B.C.’s Il Terrazzo never fails to inspire.
We can’t stop thinking about their cannelloni con maiale: Pasta stuffed with creamy braised pulled pork:
CANNELLONI di MAIALE
Fresh pasta filled with pulled pork and mozzarella, baked with savoy cabbage and smoked bacon cream, topped with a balsamic granny smith apple compote
We tried a version at home, minus the cannelloni. Roasted pork tenderloin medallions served on a hash of savoy sauteed with bacon, onion, mac apple, splash of apple juice (too much apple, I was told) cream and gruyere to finish.
compulsive quick google search found something similar:
PAN ROASTED PORK CHOPS WITH CREAMY CABBAGE AND APPLES
¼ cup plus 1 tablespoon extra-virgin olive oil
4 thyme sprigs
1 garlic clove, coarsely chopped
Four 12-ounce bone-in pork loin chops
3 thick slices of applewood-smoked bacon, cut into ½-inch dice
2 tablespoons unsalted butter
½ head of Savoy cabbage, thinly sliced crosswise
1 Granny Smith apple—peeled, cored and cut into ½-inch dice
1 teaspoon white wine vinegar
1 tablespoon Dijon mustard
¾ cup heavy cream
Salt and freshly ground pepper
In a large, shallow dish, combine ¼ cup of the olive oil with the thyme sprigs and garlic. Add the pork chops and turn to coat with the marinade.
In a large skillet, cook the bacon over moderate heat, stirring a few times, until browned, about 4 minutes; pour off the fat. Add the butter and cabbage to the skillet, cover and cook over moderate heat, stirring occasionally, until the cabbage is tender, about 7 minutes. Add the apple and vinegar, cover and cook, stirring occasionally, until the apple is tender, about 5 minutes. Stir in the mustard and cream and simmer uncovered over moderate heat until the cream has thickened, about 3 minutes. Season with salt and pepper, cover and keep warm.
Preheat the oven to 325°. In a large ovenproof skillet, heat the remaining 1 tablespoon of olive oil until shimmering. Remove the pork chops from the marinade; discard the thyme sprigs and scrape off the garlic. Season the chops with salt and pepper and add to the skillet. Cook over moderately high heat until richly browned, about 3 minutes per side. Transfer the skillet to the oven and roast the chops for about 12 minutes, turning once halfway through, until just pink in the center. Transfer the pork chops to plates and serve with the cabbage.
Pork Fillet in Creamy Apple Sauce with Cabbage & Bacon
Pork tenderloin, sliced
1 peeled, sliced green apple
1 medium onion, sliced into rings
salt and pepper
apple cider, 1/4 cup or so
1 clove garlic, crushed
approx 50g cream cheese
2 tbsp olive oil
1/4 shredded Savoy cabbage
2 rashers of smoked back bacon, sliced
3 tbsp chicken stock or wine
Heat a large fry pan with 1 tablespoon oil. Season the pork and add to the pan, stir well to sear and brown and cook until tender. Remove and keep warm wrapped in foil.
Add more oil if needed and add the onions and the apple to pan. Cook over medium heat for 5 mins then turn low and cook until the apple is reduced.
Add the garlic, salt and pepper and cook briefly. Stir in cider. Add the cream cheese and melt into the sauce. Return the pork and heat through.
In a large saucepan, heat 1 tbsp oil and butter. Add the bacon and cook for about 3-4 minutes. Add the cabbage and cook for another few minutes. Add seasoning and stock. Cover and cook over low heat for about 5-10 minutes.
A rich filling of tasty meat, the original sweet note of fruit and the Calabrian soft piquant Sauce Mustard intriguing make this pasta dish in the oven
400 g pork loin
2 golden apples
half a liter of beschemel sauce
20 g of butter
50 ml extra virgin olive oil
2 teaspoons mustard
a sprig of sage
salt and pepper
Slice the onion and sauté in 2 tablespoons of olive oil. Add the pork loin and sage and let cook for 15 minutes. Add the apples, peeled and cut into cubes and cook for 15 minutes. Drain the meat, chop finely together with the sage, seasoned with salt and mix with cooked apples and mustard.
Divide the dough into squares of 8 cm and boil for 2-3 minutes in boiling salted water with the remaining olive oil. Drain them on a kitchen towel and let it cool, then spread the squares with the stuffing and roll forming cannelloni.
Arrange the cannelloni well matched in a buttered pan, veiled with the white sauce, previously seasoned with pepper and grated nutmeg, and cook in a preheated oven at 200 ° C for 20 minutes