Serve with some little roast potatoes and whatever veg are in season.
What equipment do you recommend?Check my 'Kitchen Essentials' list on Amazon!
Ingredients
- 800 g pork fillet (2 whole fillets) trimmed of sinew
- 1 tbsp olive oil
- 30 g butter
- splash white wine
- 100 ml chicken stock
Herb crumb
- 40 g butter
- 4 tbsp panko bread crumbs
- 2 tbsp chopped fresh parsley
- 2 tbsp chopped fresh thyme
Carrot purée
- 500 g carrots peeled and diced
- 50 g butter
- 50 ml water
- 1 tsp ground cumin
- pinch chilli powder
Instructions
- Preheat the oven to 180C fan
- Start by making the crumb. Melt the butter in a small pan, when it's foaming, drop in the panko bread crumbs and cook for a couple of minutes until lightly coloured. Add the herbs, stir through, season with a little salt and set aside in a bowl ready to sprinkle on the pork when cooked.
- Put the carrots in a pan with the butter, water, cumin, chilli powder and a little salt. Bring to the boil, lower the heat, put a lid on and leave to simmer for 20-25 mins or until completely soft. Once cooked, blend to a smooth paste. If you want really silky smooth, pass through a fine mesh sieve. Return to the pan and keep warm or reheat when ready serve.
- Using a heatproof roasting tin that will fit the 2 pork fillets, put over a medium heat and melt the butter with the oil. Season the pork fillets well and brown on all sides in the butter and oil. Once browned all over, add a splash of wine and the chicken stock, bring to the boil then put in the oven for 20-25 minutes. Remove the pork fillets from the cooking tray and allow to rest for 5-10 minutes.
- Return the tray with the cooking juices to the hob, Reduce the juices a little and serve on the side with the finished dish.
- To serve, divide the purée between 4 plates, slice the pork and place on top of the purée and then spoon some crumbs onto the tops of each slice. Serve with sauce on the side and baby roast potatoes.
Nutrition
Calories: 393kcalCarbohydrates: 22gProtein: 46gFat: 13gSaturated Fat: 4gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gTrans Fat: 1gCholesterol: 134mgSodium: 334mgPotassium: 1293mgFiber: 4gSugar: 8gVitamin A: 21114IUVitamin C: 10mgCalcium: 115mgIron: 3mg
Tried this recipe?Let us know how it was!