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Pork Fillet With Blackberries

This recipe is inspired by an Anna Del Conte recipe. A delicious autumnal dish, we like to accompany it with cloud potato cakes.

600g pork fillet (2 fillets trimmed weight), trimmed of sinew and chain removed

40g butter

2 tbsp olive oil

125ml madeira wine

2 tsp sugar

pinch of cinnamon

2 tbsp balsamic vinegar

1 tbsp ground almonds

50g blackberries

1 tbsp capers, rinsed

Braised chard

400g chard, washed

25g butter

1 tbsp olive oil

1 orange, zested

Pork filletStrip the leaves from the chard stalks, Cut the stalks into 1/2cm and roughly shred the leaves.

Cut each pork fillet in half and season with salt and pepper. Heat half the butter and all the olive oil in a large sauté pan over a medium heat and brown the pork fillets on all sides. Remove the fillets.

Turn the heat up and add the madeira along with a couple of tablespoons of hot water, let it bubble for one minute then return the pork to the pan, turn the heat to the lowest setting, cover with a lid and cook for 10-15 minutes. Remove the fillets to a warm dish to rest.

For the chard, heat the butter and olive oil in a pan over a medium to low heat and gently fry the stalks for 10 minutes. After 10 minutes add the leaves, orange zest and season with salt and pepper.  allow to wilt for a further 5 minutes.

To the pork pan with the poaching liquor, add the the sugar, cinnamon, balsamic vinegar, almonds and blackberries and stir constantly for 2 minutes. Cut the remaining butter into small pieces and gradually whisk into the sauce. Mix in the capers.

Slice the meat and return to the pan to warm through and serve with the chard and cloud potatoes.

Pork fillet with blackberries

Pork fillet with blackberries and capers and braised chard

Jules
This recipe is inspired by an Anna Del Conte recipe. A delicious autumnal dish, we like to accompany it with cloud potato cakes.
No ratings yet
Prep Time 10 mins
Cook Time 25 mins
Course Main Course
Servings 4 people
Calories 360 kcal

Ingredients
  

  • 600 g pork fillet (2 fillets trimmed weight) Trimmed and chain removed
  • 40 g butter
  • 2 tbsp olive oil
  • 125 ml madeira wine
  • 2 tsp sugar
  • pinch of cinnamon
  • 2 tbsp balsamic vinegar
  • 1 tbsp ground almonds
  • 60 g blackberries
  • 1 tbsp capers rinsed

Braised chard

  • 400 g chard washed
  • 25 g butter
  • 1 tbsp olive oil
  • 1 orange zested

Instructions
 

  • Strip the leaves from the chard stalks, Cut the stalks into 1/2cm and roughly shred the leaves and set aside.
  • Cut each pork fillet in half and season with salt and pepper. Heat half the butter and olive in a large sauté pan over a medium heat and brown the pork fillets on all sides. Remove the fillets.
  • Turn the heat up and add the madeira along with a couple of tablespoons of hot water, let it bubble for one minute then return the pork to the pan, turn the heat to the lowest setting, cover with a lid and cook for 10-15 minutes. Remove the fillets to a warm dish to rest.
  • Meanwhile, heat the butter and olive oil in another pan over a medium to low heat and gently fry the chard stalks for 10 minutes. After 10 minutes add the leaves, orange zest and season with salt and pepper.  Allow to wilt for a further 5 minutes.
  • To the pork pan with the poaching liquor, add the the sugar, cinnamon, balsamic vinegar, almonds and blackberries and stir constantly for 2 minutes. Cut the remaining butter into small pieces and gradually whisk into the sauce. Mix in the capers.
  • Slice the meat and return to the pan to warm through and serve with the chard and cloud potatoes.

Nutrition

Calories: 360kcalCarbohydrates: 15gProtein: 35gFat: 16gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 9gTrans Fat: 1gCholesterol: 99mgSodium: 370mgPotassium: 1115mgFiber: 3gSugar: 9gVitamin A: 6251IUVitamin C: 51mgCalcium: 104mgIron: 4mg
Tried this recipe?Let us know how it was!

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