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Pork Fillet with ClemenGold, Black Pepper and Honey Glaze

Sophie.Michell's picture
This is a substantial dish full of South African sunshine, the sweet ClemenGolds tenderise and flavour the meat and the juices add to the salad. Yummy!
  Clemengold 1 , juiced and zested
  Cracked black pepper 1 Teaspoon
  Soy sauce 1 Tablespoon
  Runny honey 2 Teaspoon
  Pork fillets 800 Gram, trimmed (2 fillets, 400g each)
  Spring onions 8 , trimmed
  Asparagus 340 Gram, trimmed (1 bunch)
  Endive heads 2
  Cooked new potatoes 200 Gram
  Clemengold 2
  Olive oil 50 Milliliter
  White wine vinegar 15 Milliliter
  Dijon mustard 1 Teaspoon

1. In a baking dish, mix the ClemenGold zest and juice together, then add the soy sauce, honey and black pepper and roll the pork fillet in it. Cover and leave for up to 2 hours.

2. When nearly ready to eat, heat up a frying pan, add a little oil and pan-fry the pork fillets for about 15/20 minutes until cooked throughout and caramelised. Rest for 5 minutes when cooked.

3. While they are cooking heat a griddle pan up until smoking hot, lightly oil the asparagus, potatoes and spring onions and chargrill for about 8 minutes. Then take off and leave to the side

4. Peel the ClemenGolds and then slice into rounds.

5. Trim the endive and break into separate leaves. Then mix all the dressing ingredients together and season.

6. To assemble mix the ClemenGolds, spring onions, potatoes asparagus, endive and dressing together, then slice the pork, and arrange onto serving plates.

Recipe Summary

Side Dish
Preparation Time: 
10 Minutes
Cook Time: 
20 Minutes
Ready In: 
30 Minutes

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Pork Fillet With ClemenGold, Black Pepper And Honey Glaze Recipe