Roast pork fillet with mascarpone sauce

Preheat the oven to 190°C.

Roughly chop the rosemary sprig and place in a bowl with the garlic and 2 tablespoons of the olive oil. Add the pork fillets and rub the mixture well into the meat. Set aside for 10 minutes.

Heat 1 tablespoon of the remaining olive oil and the butter in a large ovenproof frypan over medium heat.

Add the apple wedges and cook for 1-2 minutes or until golden on both sides. Remove and set aside.

Increase heat to high, then add the remaining oil. When hot, cook the pork fillets, turning to brown well on all sides. Return the apples wedges to the pan and transfer pan to the oven, then cook for about 15 minutes or until the pork is cooked through but still moist.

Remove the pork fillets and apples wedges from the pan and set aside. Place the pan over medium heat. Add the dry white wine and simmer until the wine has reduced by half. Add the mascarpone and cook, stirring, for a further minute.

To serve, place some of the blanched green beans on a plate and top with a few apple wedges. Slice the pork fillets and place on top. Drizzle with the mascarpone sauce and garnish with a small extra rosemary sprig.