Pork fillet with pancetta, sage and caramelised apples
Published on 3 May 2015
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Ingredients
INGREDIENTS FOR 4 PEOPLE
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Method
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I trim cartilage and cut fillet into medallions about 2/3 cm thick. as preferred.
I wrap each in pancetta. 
I add 2 sage leaves and tie with kitchen string. 
I prepare all and lightly coat with oil and ground pepper. 
I heat a griddle thoroughly and cook on one side. 
then the other. remember pork, unlike beef, must never be bloody but should not be overcooked and dry. With a probe, the ideal centre temperature is 65°C. about 3/4 minutes per side, depending on thickness. 
I rest briefly.APPLES
I lightly caramelise 2 tablespoons brown sugar and butter in a frying pan.
I add peeled apples in thick slices., deglaze with Marsala.
I cook a few minutes with ground pepper; apples should glaze but remain crisp. 
I serve hot alongside grilled fillets with their glaze. Excellent with cheese too; pears can be prepared similarly.Original source: https://incucinaconlilly.com/2015/05/03/filetto-di-maiale-con-pancetta-salvia-e-mele-caramellate/
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