1 Toast almonds in a pan without any oil until they are lightly browned. Tip onto a plate and set aside.
2. Cut a slit along the length of the pork fillet without cutting all the way through the meat.
3 Scatter the almonds (saving some for decoration) along its length. Fold it together. Using string tie tight knots at 5cm intervals along the fillets.
4 Heat the oil in a deep frying pan/sauté pan with a lid. Add the pork and fry gently for 5 minutes, turning once until it is lightly browned all over. Remove the pork from the pan and put to one side.
5 Add the onion to the pan and fry over a medium heat for 3 minutes or until the onion has softened.
6 Add the sage, sherry and stock to the pan. Replace the pork, bring to the boil, cover and simmer gently for 30 minutes.
7 Preheat oven to 170C325F/ Gas Mark 3 (fan assisted 160C/300F). Lift the meat out of the pan, carefully cut the string and throw it away and cut the meat into 2.5cm/1in thick slices. Arrange the meat on a warmed plate. Cover and put into the oven to keep hot.
8 Stir the cornflour and cream together in a jug. Carefully stir in the strained cooking juices from the pan then pour them back into a clean pan. Heat through, stirring all of the time. Cook for 2 minutes over a medium heat. Spoon over the pork. Sprinkle with the remaining almonds and garnish with a sprig of sage. Serve with potatoes or rice and a selection of vegetables.
New potatoes and asparagus go very well.
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