Pork Fillet with cream and mustard sauce, bacon, fennel cabbage and stuffed pepper

This family favourite goes back 33 years when I was working in London, Olga a dear Dutch friend introduced me to the very tasty and super easy recipe of creamy pork fillet.  This can now be accompanied by cabbage flavoured with bacon/speck and fennel seeds and capsicum stuffed with fresh ricotta and herbs.  Great for those on a low carb diet after Christmas.

Ingredients

EVO - Extra Virgin Olive Oil

1 Pork fillet

1 Teaspoon butter

3 Tablespoons cream

2 Teaspoons of seeded mustard

Salt and Pepper

Shredded cabbage (as much as you require)

1 Bacon Rasher chopped or small piece of speck finely chopped

2 Teaspoons fennel seeds

2 Capsicums

250g Fresh Ricotta

Chopped Thyme

Chopped Parsley

1 small chillie, chopped

2 pieces of sun-dried tomato, chopped

4 green or black olives,pits removed and chopped

1 slice hot salami, chopped

Method

For the pork fillet, slice on the diagonal about 1inch wide.

Heat the butter and oil in a frypan, then cook the pork, turning when brown.

Add the mustard and cream and combine.

Season with salt and pepper.

Serve the pork and pour the sauce over it.

It is that easy.

Preheat Oven to 180 degrees  Celsius

Combine cheese and all other ingredients in a small bowl, mix to combine.

Cut capsicums in half and remove seeds and membrane, spoon cheese mixture into capsicums.

Bake for 20 minutes or until capsicums are soft.

In a separate pan fry bacon/speck until crunchy, add the shredded cabbage and fennel, cook only for about 3 minutes so there is still some crunch, add fennel seeds, season with salt and pepper.

Mamma Marmalade