Servings: 3

Pork Fillet approx 500g Pork Fillet approx 500g
200g Bacon- finely chopped 200g Bacon- finely chopped
600g Sweet potato 600g Sweet potato
2 Apples 2 Apples
Half a bunch of sage Half a bunch of sage
3 garlic cloves- crushed 3 garlic cloves- crushed
300g celery 300g celery
1/4 wombok ¼ wombok
 
Dressing Dressing
50g Greek Yoghurt 50g Greek Yoghurt
20ml Apple cider vinegar 20ml Apple cider vinegar
1gm Dijon Mustard 1gm Dijon Mustard
30ml Olive oil 30ml Olive oil
20gm White sugar 20gm White sugar

Preheat oven to 200degrees. Wash F&V. Rinse & pat dry pork.
Peel & cut sweet potato into wedges. Toss with olive oil & season with S&P. Place in a roasting pan & place in oven. Wedges will need about 15 mins cooking time before pork goes in.
Combine chopped bacon bacon & garlic. Finely slice 1 apple. Make 6 to 8 evenly spaces cuts along each pork fillet, cutting only ¾ way through.
Pull each cut on the fillet apart and insert 2 slices of apple, some bacon and 1 or 2 sage leaves.
When they have all been filled, insert a skewer through the fillet lengthways to hold everything together. Place in a roasting pan- drizzle with olive oil & season with S&P.
Remove sweet potato and flip them all. Turn oven down to 180Degrees. Return back to oven with pork. Roast for 30mins until golden.
While everything is cooking- slice wombok, apple & celery to your liking. place in a bowl with coleslaw dressing and set aside in the fridge to serve meal.
Rest pork for 5 mins before removing skewer and slicing. serve with sweet potato & slaw.