Pork Fillet with Apples and Shallot Sauce
Photography Nick Tresidder.
Serves: 4
INGREDIENTS
Pork
650 grams pork fillet, trimmed of silver-skin
2 cloves garlic, crushed
1 tablespoon Dijon mustard
sea salt and freshly ground pepper
Sauce
2 apples, (I used Braeburn)
small knob of butter
2 shallots, finely chopped
1 clove garlic, crushed
1 teaspoon finely chopped rosemary
¼ teaspoon ground allspice
1 cup chicken stock
½ cup apple juice
2 tablespoons cream or crème fraîche
2 tablespoons chopped flat-leaf parsley
METHOD
Preheat the oven to 200˚C.
Tuck the thin ends of the pork fillets underneath and tie with kitchen string for even cooking. Combine the remaining ingredients and spread over the pork.
Heat a sauté pan with a little olive oil and quickly sear the pork on all sides. Take care not to let the pan catch and burn. Transfer the pork to a baking tray (do not wash the sauté pan) and roast for 10-12 minutes, turning the pork halfway through. Cooking time will depend on the thickness of the fillets. Transfer the pork to a plate, cover loosely and rest for 10 minutes.
Sauce: Peel, core and slice each apple into 8 wedges. Add the butter to the reserved sauté pan and cook the apples until lightly golden, about 3 minutes. Don’t let them get too soft. Add the shallots, garlic, rosemary and allspice and cook for 3 minutes. Add the stock and apple juice and bring to the boil. Simmer for 10 minutes or until reduced and syrupy. Add the cream and simmer for 2 minutes. Season and stir in the flat-leaf parsley.
To serve: Slice the pork thinly and arrange on plates with the apples. Spoon over the sauce and serve with Sauteed Cauliflower and Rocket Salad and Rice Pilaf.
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In Dream Escape, we journey from Japan and Morocco to Italy, India and beyond, sharing recipes inspired by travel, heritage and comfort. We celebrate the champions of the Outstanding Food Producer Awards, explore the stories and recipes of chefs shaped by their cultural roots, and warm up with everything from West African soups and slow-braised lamb to porchetta, butter chicken and beef noodle soup. Alongside destination menus, Scandinavian sweets and cosy pub classics, Chrisanne Terblanche shares her favourite street-side dining spots in Bangkok, while Yvonne Lorkin explores red wine varietals. This issue, we invite you to slow down, turn the pages and escape through food.