You Are Reading

Pork with pear & apricot relish

0

Pork with pear & apricot relish

Yum

RatingDifficultyBeginner

Right, todays meal was always needed to be quick and simple, World Cup fever had hit the house, not only with the boys, even the little lady was spurting out random football facts on the way to school this morning. So after a quick look through some cooking magazines I found this one. I knew I had a pork fillet in the freezer from a yellow sticker haul at the supermarket and most other ingredients in stock. The only problem would be hiding the sweet potato element as sweet potato is a not a favourite for some reason. After a little consideration I decided to go down the just not telling them route.

ShareTweetSaveShare

Yields4 Servings
Prep Time10 minsCook Time30 minsTotal Time30 mins

 1 Can of sliced pears (80p)
 1 Can of apricots halves (65p)
 ½ cup Water
 2 tbsp White Wine Vinegar
 ¼ cup Sultanas (10p)
 2 tbsp Sugar (less than 5p)
 Pork Fillet (£2.26, yellow sticker special)
 2 tbsp Olive Oil (less than 5p)
 800 g Sweet Potato (68p)
 Tenderstem Broccoli (58p, yellow sticker)
 £5.07

1

Firstly I drained the pears over a bowl and retained the juice. Then drained the apricots and discarded the juice. I chopped both up fairly roughly. I added them to a saucepan with the pear juice, water, sugar, vinegar and sultanas. This was then brought up to a boil and simmered for about 20/30 minutes with the odd stir.

2

Because I don’t own a griddle pan and didn’t have time to roast the pork, I decided to slice the fillet into medallion shapes and shallow fry. Each side took about 5-7 minutes I let let it rest on a piece of kitchen towel.

3

Broccoli I stemmed for about five minutes and the sweet potato was peeled and roughly chopped and boiled for about 15 minutes until ready to mash. I added butter when mashing.

4

Finally I served the the pork on a bed of the potato, chucked the broccoli on top and spooned a few good helpings of the relish on the side.

This is a versatile dish and any pork can used or any vegetable to accompany can be used, I went with broccoli because it was on special price.

Nutrition Facts

Servings 4


Amount Per Serving
Calories 425
% Daily Value *
Total Fat 8.6g14%
Saturated Fat 3g15%
Cholesterol 48mg16%
Sodium 119mg5%
Total Carbohydrate 64.7g22%
Dietary Fiber 8.4g34%
Sugars 33.2g
Protein 23.1g47%

Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Ingredients

 1 Can of sliced pears (80p)
 1 Can of apricots halves (65p)
 ½ cup Water
 2 tbsp White Wine Vinegar
 ¼ cup Sultanas (10p)
 2 tbsp Sugar (less than 5p)
 Pork Fillet (£2.26, yellow sticker special)
 2 tbsp Olive Oil (less than 5p)
 800 g Sweet Potato (68p)
 Tenderstem Broccoli (58p, yellow sticker)
 £5.07

Directions

1

Firstly I drained the pears over a bowl and retained the juice. Then drained the apricots and discarded the juice. I chopped both up fairly roughly. I added them to a saucepan with the pear juice, water, sugar, vinegar and sultanas. This was then brought up to a boil and simmered for about 20/30 minutes with the odd stir.

2

Because I don’t own a griddle pan and didn’t have time to roast the pork, I decided to slice the fillet into medallion shapes and shallow fry. Each side took about 5-7 minutes I let let it rest on a piece of kitchen towel.

3

Broccoli I stemmed for about five minutes and the sweet potato was peeled and roughly chopped and boiled for about 15 minutes until ready to mash. I added butter when mashing.

4

Finally I served the the pork on a bed of the potato, chucked the broccoli on top and spooned a few good helpings of the relish on the side.

This is a versatile dish and any pork can used or any vegetable to accompany can be used, I went with broccoli because it was on special price.

Pork with pear & apricot relish

About Author

Part time Gardener | Part time Blogger | Dad

Leave a Reply

Follow @ Instagram

By continuing to use the site, you agree to the use of cookies. more information

The cookie settings on this website are set to "allow cookies" to give you the best browsing experience possible. If you continue to use this website without changing your cookie settings or you click "Accept" below then you are consenting to this.

Close