BBC Food - Recipes - Pork Wellingtons with Savoy cabbage and port and red wine jus

Ingredients

• sunflower oil , for frying
• 4 x 150g/5oz pork tenderloin fillets
• salt and freshly ground pepper
• 25g/1oz butter
• 2 garlic cloves, chopped
• 2 shallots , finely diced
• ½ cooking apple , peeled, core removed, diced
• 175g/6oz mixed wild mushrooms
• salt and freshly ground black pepper
• 2 tbsp double cream
• 500g/1lb 2oz ready-made puff pastry
• plain flour , for dusting
• 110g/4oz parmesan , finely grated
• 1 free-range egg , beaten
• 2 tbsp milk
• knob of butter
• 4 shallots , sliced
• 2 fresh thyme sprigs
• 50g/2oz dark brown sugar
• 400ml/14fl oz red wine
• 1 tsp tomato purée
• 1½ tbsp good-quality port
• 1 Savoy cabbage , outer leaves discarded, core removed, finely shredded
• 50g/2oz butter
• 110g/4oz bacon lardons