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Pork with garlic bread sauce
Pork with garlic bread sauce
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Prep Time:
20 minutes
Cook Time:
50 minutes
Total Time:
70 minutes
Garlic bread sauce pork with charred cabbage and kalettes for a comforting family dish.
Ingredients:
  • 15 garlic cloves, skins removed
  • 2 x 2cm-thick slices Stone Baked Vienna Sourdough, toasted, torn into bite-sized pieces
  • 250ml chicken stock
  • 2 x 400g Pork Fillets
  • 1/2 white cabbage, quartered
  • 50g butter, extra
  • 15 Australian Kalettes, leaves separated
Instructions:
  • Preheat your oven to 180°C. In a small saucepan over medium-low heat, combine garlic and butter. Cook for 10 minutes, stirring occasionally until garlic is tender. Set aside 8 garlic cloves in a bowl. Add bread and stock to the butter mixture. Cook and stir until the bread is soft and the mixture thickens slightly. Transfer the mixture to a blender or food processor and blend until smooth. Add a bit more stock if needed for a smoother consistency. Keep warm by covering.
  • Preheat a barbecue grill or chargrill to medium heat. Season the pork and drizzle with oil. Grill the pork, turning occasionally, for 10 minutes until browned. Transfer the pork to a small baking dish and bake for 7-9 minutes until cooked to your liking. Cover with foil, let it rest for 5 minutes, then reduce oven temperature to 160°C.
  • In a frying pan over medium heat, melt extra butter. Cook cabbage in two batches for 5 minutes on each side until golden brown and tender.
  • Place the kalette on a baking tray and generously season with salt. Bake in the oven for 10-15 minutes, or until crispy.
  • Slice the pork generously. Arrange pork, cabbage, kalette, and reserved garlic on plates. Top with bread sauce before serving.

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