Dorset Blue Vinny Pork with Flageolet Cassoulet

A real show-stopper, this dish is sure to impress guests at a dinner party. It may look complicated but it’s simple enough to make if you have everything to hand before you start. The cider really makes this dish, so buy the best you can budget for if you can’t find Dorset Nectar cider in your local store.

Dorset Blue Vinny Pork with Flageolet Cassoulet


For the Cassoulet

  • 30ml / 2tbsp extra virgin olive oil
  • 250g / 9oz or 2 red onions, peeled and each cut into 8 wedges
  • 5 garlic cloves whole with peel on
  • 2 sticks celery washed and chopped into 2cm chunks
  • Freshly ground black pepper
  • 4 coxes apples cored and cut into thick slices
  • 100g / 4oz Tomorosso tomatoes
  • 1tsp brown sugar
  • 30ml / 2tbsp cider vinegar
  • 175g / 6oz dried flageolet beans, soaked & cooked (350g cooked weight)
  • 15g / ½ oz fresh sage, roughly chopped

Cassoulet Dressing

  • 2tsp Dijon mustard
  • 30ml / 2tbsp cider vinegar
  • 90ml / 6tbsp olive oil

For the Pork

  • 450g / 1lb pork fillet
  • 8 small prunes
  • 8 sage leaves
  • salt and freshly ground black pepper
  • ½ tablespoon olive oil
  • 30g / 1oz butter
  • 200g Dorset Blue Vinny
  • 200ml Dorset Nectar cider


Cassoulet Dressing:

  1. Toss onions, garlic, apples and celery in oil, season with black pepper and roast for 25 minutes.
  2. Remove from oven and add the tomatoes, sugar, vinegar, beans, sage and cook for a further 20 minutes at 180C/350For gas mark 4.
  3. Remove from the oven and allow to cool slightly. Meanwhile, make the dressing by simply combining the ingredients together. Toss the dressing with the Cassoulet.

For the Pork

  1. Slice the pork fillet on a slant into 8 pieces. Using the palm of your hand, gently flatten the pieces of pork into medallion shapes.
  2. Using a small, sharp knife cut two slits into the center of each medallion. Pull a small prune and a sage leaf through each cut. Season with black pepper.
  3. Meanwhile heat a non-stick frying pan with the butter and oil. When foaming, lay in the stuffed pork medallions. Cook over a medium heat for 3-4 minutes on each side until golden and cooked through. Remove and keep warm. Splash in the cider and reduce by half then crumble in the cheese. Serve with the Flageolet Cassoulet.
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