Roast Pork Fillet with a Tangy Reduction Sauce
This is a show stopper for your dinner party. Pork, when cooked well is such a delicious meal, especially when cooked over a smoky barbecue.
1kg pork fillet
3 stalks fresh rosemary
1 onion, sliced
2 chillies chopped up finely
1 tin tomatoes
1 tsp ginger grated
1 tsp garlic minced250 ml white wine
250 ml chicken stock
Knob butter
Salt and pepper to season
Preheat the oven to 180C.
Brown the pork fillet in a non-stick pan which is quite deep. The transfer to a roasting dish. Add the rosemary and onion. Cook at 180C for an hour.
Place the stock and the white wine in the pan, bring to a simmer and reduced the liquid by half. Then add the knob of butter and mix in. Add the tomatoes, chillies, ginger, and garlic.Bring to the boil. Remove from the heat once the sauce has thickened, and set aside. Season to taste.
Slice the pork when cooked and serve with a potato bake, a generous helping of sauce and roasted vegetables or baby spinach. Garnish with fresh coriander
1kg pork fillet
3 stalks fresh rosemary
1 onion, sliced
2 chillies chopped up finely
1 tin tomatoes
1 tsp ginger grated
1 tsp garlic minced250 ml white wine
250 ml chicken stock
Knob butter
Salt and pepper to season
Preheat the oven to 180C.
Brown the pork fillet in a non-stick pan which is quite deep. The transfer to a roasting dish. Add the rosemary and onion. Cook at 180C for an hour.
Place the stock and the white wine in the pan, bring to a simmer and reduced the liquid by half. Then add the knob of butter and mix in. Add the tomatoes, chillies, ginger, and garlic.Bring to the boil. Remove from the heat once the sauce has thickened, and set aside. Season to taste.
Slice the pork when cooked and serve with a potato bake, a generous helping of sauce and roasted vegetables or baby spinach. Garnish with fresh coriander
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