Heat sunflower oil in a large frying pan.
Brown seasoned pork fillets for 10 minutes then set aside to cool.
Fry garlic, shallots, and apple in butter until softened.
Add wild mushrooms, cook for 4 minutes, season, and stir in cream.
Remove mushroom mixture from heat and allow to cool completely.
Preheat the oven to 190°C.
Roll puff pastry, sprinkle with parmesan, fold, and roll again into four rectangles.
Beat the egg and milk together to create an egg wash.
Place mushroom mixture and pork on pastry, brush edges with egg wash, and seal into parcels.
Bake the Wellingtons for 25 minutes until the pastry is golden-brown.
Melt butter and fry shallots, garlic, thyme, and brown sugar until bubbling.
Stir in red wine, tomato purée, and port.
Boil the mixture for 15 minutes until it reduces to a syrup.
Boil shredded cabbage for 4 minutes, then drain and refresh in cold water.
Fry bacon lardons in butter until crisp, then stir-fry with cabbage until warm.
Serve sliced Wellingtons on a bed of cabbage and drizzle with the jus.