Roast Pork with Figs and Red Onions, and Cider Gravy
1 x 900 g 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, for drizzling
sprigs of fresh thyme, for garnishing
Gravy
1 Tbsp plain flour (or gluten free
if necessary)
½ cup cider
½ cup chicken or vegetable stock
¼ cup fresh cream or natural yoghurt
(optional)
Type of dish
Oven bakes
Mains
Type of ingredient
Meat: Pork
PreparationPreheat the oven to 200 °C.
Parboil the sweet potatoes in a large saucepan of salted boiling water
for 10–15 minutes, or until they can be easily pierced with a knife. Drain
and set aside.
In the meanwhile, season the pork fillet with salt and freshly ground
black pepper, and then coat with the mustards, fennel and sage.
Heat a large ovenproof frying pan over medium-high heat and add the
olive oil. When the oil is hot, sear the pork fillet for 2–3 minutes 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 ovenproof pan, just sear the fillet on the stovetop
and then transfer to an ovenproof baking dish and add the remaining
ingredients).
After 25 minutes, remove the pork from the pan and rest for
10–15 minutes. Add the butter to the vegetables along with a drizzle
of maple syrup or rice malt syrup and return them to the oven while the
meat rests so that they will be nice and caramelised.
Remove the vegetables 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 minutes, 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.
Slice the pork fillet and serve immediately on warmed plates with the
vegetables and gravy. Garnish with thyme.
Parboil the sweet potatoes in a large saucepan of salted boiling water
for 10–15 minutes, or until they can be easily pierced with a knife. Drain
and set aside.
In the meanwhile, season the pork fillet with salt and freshly ground
black pepper, and then coat with the mustards, fennel and sage.
Heat a large ovenproof frying pan over medium-high heat and add the
olive oil. When the oil is hot, sear the pork fillet for 2–3 minutes 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 ovenproof pan, just sear the fillet on the stovetop
and then transfer to an ovenproof baking dish and add the remaining
ingredients).
After 25 minutes, remove the pork from the pan and rest for
10–15 minutes. Add the butter to the vegetables along with a drizzle
of maple syrup or rice malt syrup and return them to the oven while the
meat rests so that they will be nice and caramelised.
Remove the vegetables 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 minutes, 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.
Slice the pork fillet and serve immediately on warmed plates with the
vegetables and gravy. Garnish with thyme.