Pork fillet with pine-nut crumb and charred cabbage from New Classics: Inspiring and Delicious Recipes to Transform Your Home Cooking (page 108) by Marcus Wareing

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Requires brining for 2 hours. Can substitute vegetable stock for chicken stock.

  • Keith_P on September 08, 2023

    One quantity of brine sufficient for a 500g pork loin.

  • joneshayley on June 20, 2020

    Another amazing recipe! Even with numerous substitutes (pistachio and walnut crust, sour cream in sauce as no creme fraiche Etc) this is an amazing meal. Easy to execute and the sauce brings the dish together perfectly. One to make again.

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