Pepper-Crusted Pork Fillet & Onion Sauce for Dinner
with Sticky Date Pudding for Dessert
Press a premium pork fillet into crushed black peppercorns before searing and then roasting it, and you'll be in for a treat - especially when you top it off with a sweet and savoury onion sauce. Serve with a couple of simple but stellar sides, before completing the meal with a decadent dessert that screams winter.
To download the recipe card for the main and dessert, click the download arrow on the right of the screen.
2
potatoes
1 sachet
garlic & herb seasoning
1 sachet
black peppercorns
1 packet
Premium Pork Fillet
1 bunch
baby broccoli
1 bag
baby kale
1 bag
green beans
1 bag
sage
3 clove
garlic
1 packet
onion chutney
1 packet
roasted almonds
( )
1 packet
chicken stock pot
½ packet
basic sponge mix
( )
½ packet
brown sugar
()
2 packet
caramel sauce
()
1 packet
light cooking cream
()
olive oil
40 g
butter
¼ cup
water (for the sauce)
• Preheat oven to 240°C/220°C fan-forced. • Cut potato into bite-sized chunks. • Place potato on a lined oven tray. Drizzle with olive oil, sprinkle with garlic & herb seasoning and season with pepper. Toss to coat. • Roast potato until tender, 20-25 minutes. • Meanwhile, crush black peppercorns in a pestle and mortar or in their sachet using a rolling pin. Spread crushed peppercorns over a plate, then combine with a generous pinch of salt.
• Pat premium pork fillet dry with paper towel. Drizzle pork with olive oil, then press each side firmly into crushed peppercorns. • In a large frying pan, heat a drizzle of olive oil over high heat. When oil is hot, sear pork, until browned, 1 minute on all sides. • Transfer seared pork to a second lined oven tray. Roast for 12-14 minutes for medium, or until cooked to your liking. • Remove pork from oven, then cover with foil and set aside to rest for 10 minutes.
TIP: Pork can be served slightly blushing pink in the centre.
• While the pork is roasting, trim ends of baby broccoli. Tear baby kale leaves. Trim green beans. Pick and roughly chop sage. Finely chop garlic. • Wipe out frying pan, then return to medium-high heat with a drizzle of olive oil. Cook baby broccoli and green beans until almost tender, 4-5 minutes.
• To pan, add kale and cook until softened, 1-2 minutes. • Add half the butter, garlic and sage and cook until fragrant, 1-2 minutes. • Transfer sage-butter greens to a bowl. Cover to keep warm.
• Return pan to low heat. • Cook caramelised onion chutney, the water, chicken stock pot, remaining butter and any pork resting juices, stirring, until slightly thickened, 1-2 minutes. • Remove from heat.
• Roughly chop roasted almonds. • Slice pepper-crusted pork fillet. • Divide pork fillet, roast potato and sage-butter greens between plates. • Spoon onion sauce over pork fillet. • Sprinkle with chopped almonds to serve. Enjoy!