Penshurst Pork with Kentish apple and beer

Penshurst Pork with Kentish apple and beer

Serves 6:• 2 x 450g pork fillets • 200g cream cheese • 1 eating apple, peeled  cored and grated• knob unsalted butter• sage leaves• 225ml Iron Horse beer• �tbsp clear Kentish honey

Cut a pocket along the side of each pork fillet, without quite reaching the ends. Mix together the cream cheese and grated apple and stuff the pork without overfilling. Wrap fillets in clingfilm, chill for eight hours or overnight.

To cook: remove film and truss each fillet with fine string or cotton. Melt butter in a heavy pan and brown fillets quickly on all sides (keep the pan), then transfer to a shallow oven dish and put a couple of sage leaves on top. Place near the top of a preheated oven (220C/425F/Gas 7) and cook for 20-25 minutes. Remove from oven and keep warm. Pour any juices into the pan used to brown the fillets, heat and add beer. Simmer until thickened and reduce by a third. Sweeten with honey. Remove string, slice the fillets onto six plates; dribble over the pan jus.