Perfect Pork

6 Jun

When a quick fix Sunday lunch is required this pork fillet is the easy way to make a special roast without fuss. The sage and juniper add great flavour and the sauce can be taken two ways. Either follow tradition with a quick reduction for gravy or add a little cream to make something more sophisticated. Serve with lots of scuffed roast potatoes and some steamed greens tossed in butter.

Pork fillet with sage and cider

You will need:

Pork fillet (allow 3 medallions per person)
Celery, Carrots, Onions roughly diced
2 or 3 cloves of garlic
50g Unsalted butter, cut intosmall cubes
3 rashers of Smoked bacon, cut into 1″ pieces
2 Cox’s apples sliced
Sage leaves
1 tbsp Juniper berries
I can Dry Cider

  • Preheat your oven to 180c
  • Arrange your carots, celery, onions and garlic in the bottom of a roasting tin
  • Place the pork medallions on top of the veg
  • Put a piece of bacon onto each medallion
  • Top with the butter and a sage leaf
  • Season the whole tin and sprinkle over your juniper berries
  • Pour your cider over the top
  • Cook for 25-30 mins
  • Once cooked place your medallions onto a serving dish and keep warm
  • Heat the remaining cooking liquor
  • Strain your liquor, return to a clean pan
  • Reduce to create a delicious gravy or if you want to go posh add a splash of cream.
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