Guinness Marinated Pork Fillet, Braised Red Cabbage and Dauphinoise Potatoes with Peppercorn Sauce

# Trim any fat from the pork, pierce with a sharp knife, and insert garlic and rosemary into the slits, cover with Guinness, extra virgin olive oil, peppercorns, bay leaves and salt, and marinate for at least 24 hours. # Peel potatoes and slice as finely as possible, and layer in an oven proof dish, alternating with the finely sliced onion, repeating until the dish is 2/3 full. # In a separate pan, bring to the boil the cream and stock cube, and pour over the onions and potatoes. Bake for an hour at 130C. # Sauté the thinly sliced red onion and garlic in the extra virgin olive oil. # Cut the bacon into small pieces and add to the pan. # When the bacon is translucent, add the cabbage and grated apple. # When the mixture is just soft, season with the vinegar, sugar, salt and pepper. # Remove the pork from the marinade, and roast in a hot oven for about 15 minutes. # Sauté the shallots and peppercorns, and deglaze with the brandy. # Add the Worcester sauce and cream, and reduce by half. # Season with the dijon mustard and salt and pepper. # To assemble, place a ring mould on a plate. # Put the cabbage in first, followed by the Dauphinoise, and top with thick slices of the pork. # Remove the ring mould and finish with the peppercorn sauce.