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Linley Valley Pork Scotch Fillet with Beans & Cabbage

Pork Fillet
1 tbsp. olive oil
1 tbsp. butter
2 onions, chopped
3 cloves garlic, crushed
250gm Borlotti beans, soaked overnight
1 packet Caccitore chopped small pieces
1 – 1.5 litre chicken or vegetable stock
½ Red Cabbage finely chopped
½ Green Cabbage finely chopped
Salt & pepper 
½ cup Fresh parsley roughly chopped

Cook the pork fillet as you would a steak (to your liking). Then for the beans & cabbage heat the oil and butter in a large, lidded oven proof pot and slowly sauté the onion and garlic until tender. Add the beans, sausages and enough stock to cover mixture. Place the lid on top then pop into a 180° oven. Bake until the beans are tender, approximately 2 – 2.5 hours topping up with additional stock if necessary. Stir in cabbage, put back in oven for 20 minutes covered, then uncover and cook further 15 minutes till top is just starting to turn golden. Serve on plate topped with parsley and your pork fillet.

Serves: 4

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