Roast Pork Fillet with shallots and apple

 

roast pork fillet

Roast Pork Fillet with shallots and apple

There is something nice about a piece of pork fillet. It always seems to look lovely on the plate, but it also cooks fairly quickly. This results in a delicious roast dinner, that the kids love and with very little effort or time. The middle boy found this recipe online and asked me to try it. I needed to make some adjustments to make it work with the herbs and spices we had in the cupboard. It turned out amazing and will be back on the dinner table again at some point in the near future.

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Prep Time 10 mins
Cook Time 30 mins
Total Time 40 mins
Calories

Ingredients
  

Roast Pork Fillet

  • 350 g Pork Fillet
  • 1 tbsp Oil
  • 4 Large Shallot
  • 100 ml White Wine
  • 300 ml Chicken Stock
  • 2 Granny Smith Apples
  • 25 g Butter
  • 1 tsp Plain Flour
  • 1.5 tbsp Garam Masala

Instructions
 

Roast Pork Fillet

  • Firstly, I sprinkle 1 tbsp of the garam masala on to a plate and rolled the pork fillet in it, to cover completely. I then heated the oil in a frying pan and browned the pork all over. Finally I wrapped it in tin foil.
  • I chucked the butter in to a roasting tray on the hob and sizzled the shallot, cut side down for about 5 minutes until it had started to char. I then added the pork fillet (still in the tine foil) and cooked in a preheated oven (220/200 degrees) for 20-30 minutes. Once cooked I turned the oven down and removed the pork and shallots, put them on a plate and kept them warm.
  • Using the tray on the hob again, I added the flour and stirred for a short while before adding the wine and cooked until almost no liquid was left. Finally I added the stock and remainder of the garam masala and simmered to make the sauce. To serve, I cut the pork into thick slices, cut on the diagonal. I placed the apple slices on to a plate and placed a piece of pork on top, I then served the remainder on some domino style potatoes, before placing two pieces of shallots on the place. Finally I poured the sauce over the top
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