Pork fillet with spiced sauce

  • Preparation time: 10 minutes
  • Cooking time: 50 minutes
  • Total time: 1 hour 60 minutes

Serves: 4


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
4–6 cloves
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.