Roast Pork Fill et with Figs, Red Onions & Cider Gravy

Essentials (South Africa) - - FOOD -

Serves 4-6 Ready in 40 min

2 sweet potatoes, cut into 2cm cubes

900g pork fil­let

Salt and freshly ground black pep­per

1 tbsp Di­jon mus­tard

1 tbsp whole­grain mus­tard

1 tsp dried fen­nel

1 tsp dried sage

1 tbsp olive oil, plus ex­tra for driz­zling

2 red onions, cut into sixths

4 firm figs, halved (or 2 firm pears, cut into sixths length­ways, or stone fruit of your choice)

2-3 large cloves gar­lic, skin on but ‘smashed’ Knob of but­ter

Maple syrup or rice malt syrup (try Health Con­nec­tion's Or­ganic Rice Syrup), for driz­zling Sprigs of fresh thyme, for gar­nish­ing

For the gravy

1 tbsp plain flour (or gluten free if ne­c­es­sary) ½ cup cider ½ cup chicken or vegetable stock ¼ cup cream or plain yo­ghurt (op­tional)

1 Heat the oven to 200°C. Par­boil the sweet potatoes in a large saucepan of salted boil­ing water for 10-15 min, or un­til they can be eas­ily pierced with a knife. Drain and set aside.

2 Mean­while, sea­son the pork fil­let with salt and black pep­per, and then coat with the mus­tard, fen­nel and sage.

3 Heat a large oven-proof fry­ing pan over medium-high heat and add the olive oil. When the oil is hot, sear the pork fil­let for 2–3 min on each side, or un­til golden. Re­move the pan from the heat, add the onions, figs and gar­lic, driz­zle with a lit­tle ex­tra oil and then trans­fer to the oven (if you don’t have an oven-proof pan, just sear the fil­let on the stove top, then trans­fer to an oven-proof bak­ing dish and add the re­main­ing in­gre­di­ents to cook).

4 Af­ter 25 min, re­move the pork from the pan and rest for 10-15 min. Add the but­ter to the pan, along with a driz­zle of maple syrup or rice malt syrup, and re­turn to the oven while the meat rests so that the veg and fruit will be caramelised.

5 Re­move the veg­eta­bles and figs with a slot­ted spoon and make a quick gravy as fol­lows: add the flour to the pan and place over medium-high heat. Add the cider and stock and leave to sim­mer, stir­ring of­ten, for about 5 min, or un­til the gravy is glossy and thick. To make the gravy ex­tra creamy, add the cream or yo­ghurt. Sea­son to taste and then re­move from the heat and set aside.

6 Slice the pork fil­let and serve im­me­di­ately on warmed plates with the veg­eta­bles, figs and gravy. Gar­nish with thyme.

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