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