Spiced pork fillet with shallots & apple

Spiced pork fillet with shallots & apple

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(1 ratings)

Prep: 30 mins Cook: 30 mins

Easy

Serves 2

An impressive supper for two - go for the best-quality pork and don't be afraid to serve it ever so slightly pink to keep it juicy

Nutrition and extra info

  • Freezable

Nutrition: per serving

  • kcal467
  • fat23g
  • saturates10g
  • carbs11g
  • sugars6g
  • fibre2g
  • protein45g
  • salt0.8g
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Ingredients

  • 350g piece pork fillet, cut from the middle of the fillet
  • 1 ½ tbsp garam masala
    Garam masala

    Garam masala

    gar-am mah-sarl-ah

    Meaning 'warming spice mix', garam masala is the main spice blend used in North Indian…

  • 1 tbsp olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 25g butter
    Butter

    Butter

    butt-err

    Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

  • 1 large banana shallot, halved (keep the skin on)
  • 1 tsp plain flour
  • 100ml white wine
  • 300ml chicken stock
  • 2 'cheeks' from a whole Granny Smiths apple

Method

  1. Heat oven to 220C/200C fan/gas 7. Season the pork well and roll the fillet in 1 tbsp of the garam masala. Heat the oil in a frying pan and brown the pork well all over. Remove from the pan and wrap tightly in foil to create a rounded sausage shape, twisting the ends so you have a cylinder. Can be done the day before and kept in the fridge.

  2. Heat the butter in an ovenproof frying pan and sizzle the shallot, cut-side down, for 5 mins until slightly charred. Baste with the butter in the pan and add the pork roll, still in its foil. Put in the oven for 20 mins, turning the pork once. Remove the pork and shallot, and keep warm.

  3. Sizzle the flour in the pan over a medium heat, then add the wine and reduce until there’s almost no liquid left. Add the stock, simmer to make a sauce, then add the rest of the garam masala and keep warm

  4. Cut the fillet, still in its foil, into two and slice each piece on the angle lengthways so you have four pointed pieces. Remove the foil and pour any juices into the sauce. Finely slice each apple cheek, then fan out one on each plate, sitting a piece of pork on top. Put a slice of domino potatoes (see recipe in 'Goes well with', right) beside it, with a shallot and another piece of pork on top. Drizzle with sauce and serve.

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