Pan-Roasted Pork Fillet with Ginger Apple Sauce and Glazed Veg
Every now and then I like to go my local butcher and just see what he recommends I buy. This week he had in some lovely looking pork tenderloins and so this recipe was born. I find pork to be a really underrated meat in the UK; we tend to occasionally buy a big joint for a roast or maybe have a go at 'pulled pork' and that's it.. but it's so versatile and comes in so many forms that I love to use it all the time.
As I've mentioned a few times recently, I'm trying to eat a bit healthier midweek and pork loin is lean, full of protein and super simple to cook making it the ideal healthy meat. The dish itself is jam-packed full of flavour with a tangy apple sauce that really takes some beating, carrots cooked in orange juice until they're sticky and glazed and charred and sweet and... oh just make them already!
Pan-Roasted Pork Fillet with Ginger Apple Sauce and Glazed Veg
Serves 4
4 small green eating apples
2cm piece of ginger
400g small carrots
400g broccoli
400g green beans
440g piece of lean higher-welfare pork fillet
1 tsp coriander seeds, ground in a pestle and mortar
16 leaves of fresh sage, chopped
olive oil
4 oranges, juice only
4 tablespoons natural yoghurt
Quarter the apples and remove the cores, peel and finely chop the ginger and place both in a pan with 600ml of boiling water. Boil hard for 10 minutes, stirring occasionally. Tip the contents of the pan into a blender and blitz until smooth.
Steam the carrots and green beans in a colander above the boiling water for 20 minutes with a lid on, then remove them to a plate. Add the broccoli to the colander to steam for the last 5 minutes, then put aside.
Meanwhile, mix together the sage, coriander and plenty of salt and pepper. Sprinkle over the pork all over and really press it into both sides of the meat. Put 2 tablespoon of oil into a large frying pan on a medium heat, then add the pork and steamed carrots. Cook the pork for 4 minutes on each side (depending on its thickness – use your instincts - or a meat thermometer!), or until golden and cooked through (60°C). Remove the pork to a board to rest for a few minutes.
Reduce the heat to low, squeeze the orange juice over the carrots, shake the pan to coat them and pick up the sticky bits from the bottom, then leave until it becomes a natural syrupy glaze. Slice the pork and serve with the beans, broccoli and carrots. Swirl the yoghurt through half the apple sauce (keep the rest for another day) and serve on the side. Drizzle with any pan and resting juices, and tuck in.
As I've mentioned a few times recently, I'm trying to eat a bit healthier midweek and pork loin is lean, full of protein and super simple to cook making it the ideal healthy meat. The dish itself is jam-packed full of flavour with a tangy apple sauce that really takes some beating, carrots cooked in orange juice until they're sticky and glazed and charred and sweet and... oh just make them already!
Pan-Roasted Pork Fillet with Ginger Apple Sauce and Glazed Veg
Serves 4
4 small green eating apples
2cm piece of ginger
400g small carrots
400g broccoli
400g green beans
440g piece of lean higher-welfare pork fillet
1 tsp coriander seeds, ground in a pestle and mortar
16 leaves of fresh sage, chopped
olive oil
4 oranges, juice only
4 tablespoons natural yoghurt
Quarter the apples and remove the cores, peel and finely chop the ginger and place both in a pan with 600ml of boiling water. Boil hard for 10 minutes, stirring occasionally. Tip the contents of the pan into a blender and blitz until smooth.
Steam the carrots and green beans in a colander above the boiling water for 20 minutes with a lid on, then remove them to a plate. Add the broccoli to the colander to steam for the last 5 minutes, then put aside.
Meanwhile, mix together the sage, coriander and plenty of salt and pepper. Sprinkle over the pork all over and really press it into both sides of the meat. Put 2 tablespoon of oil into a large frying pan on a medium heat, then add the pork and steamed carrots. Cook the pork for 4 minutes on each side (depending on its thickness – use your instincts - or a meat thermometer!), or until golden and cooked through (60°C). Remove the pork to a board to rest for a few minutes.
Reduce the heat to low, squeeze the orange juice over the carrots, shake the pan to coat them and pick up the sticky bits from the bottom, then leave until it becomes a natural syrupy glaze. Slice the pork and serve with the beans, broccoli and carrots. Swirl the yoghurt through half the apple sauce (keep the rest for another day) and serve on the side. Drizzle with any pan and resting juices, and tuck in.
Comments
Post a Comment