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.
