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Pork fillet with spiced sauce
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Grated zest and juice of ½ lemon
1 tbsp dried oregano
500g pork fillet
1 tbsp olive oil, plus 1 tsp
1 shallot, finely chopped
4 tbsp Waitrose Gooseberry, or Rhubarb & Ginger Extra Fruity Preserve
1 cinnamon stick
100ml chicken stock
1. Preheat the oven to 200°C, gas mark 6.
2. Mix together the lemon zest, oregano and seasoning then rub over the pork fillet. Place in a roasting tin and drizzle with 1 tablespoon of the oil. Roast for 45–50 minutes until the pan juices run clear. Rest for 10 minutes in a warm place.
3. While the pork is cooking, make the spiced sauce. Heat the remaining teaspoon of oil in a small non-stick pan and add the shallot. Cook for 3 minutes until softened then add the preserve, spices, lemon juice and chicken stock. Heat gently until the jam melts then simmer for 5 minutes until syrupy. Remove the cinnamon stick and cloves, then add any pan juices from the pork. Serve the pork sliced with the sauce and some Jersey Royal potatoes.
Typical values per serving:
This recipe was first published in May 2012.