Pork fillet with sage, quail reduction sauce, onion puree roasted and fresh apple, braised, pressed and seared pancetta

Not the prettiest of dishes I've done but I'm making a note so that I don't forget this.  It was really rather sensational.  

The onion puree was sweated down onion slightly caramelised and simply pureed with a little whole milk.  The chewy roasted apple with the crisp fresh apple was sublime with the pork as was the gorgeous sticky quail stock reduction.   Quail bones make a beautiful subtle sweet stock that goes well as a sauce base for just about any protein.   The pancetta is my way on a different take on pork belly.  Very very easy as long as you can get a nice big square of dry cured pancetta or bacon (I bring it back from France).  Braised, pressed and cut then seared.  Unctuous and delicious with the back note of smoke/salt from the cure.