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Pork fillet with orange & quince glaze
Pork fillet with orange & quince glaze
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Prep Time:
15 minutes
Cook Time:
40 minutes
Total Time:
55 minutes
Ingredients:
  • 1 orange
  • 36.40 gm olive oil
  • 80g speck, cut into 1cm pieces
  • 6 eschalots (French shallots), peeled
  • 300g small kipfler potatoes, halved lengthways
  • 1 (about 430g) pork fillet, cut in half crossways
  • 40.00 ml bought quince paste
  • Salt & freshly ground black pepper
  • 150g baby beans
Instructions:
  • Preheat the oven to 190°C. Finely grate the orange rind into a small bowl and juice the orange.
  • Heat oil in a frying pan over medium-high heat. Cook speck and eschalots for 2 minutes, stirring occasionally. Add potatoes and cook for 5 minutes, stirring constantly. Transfer to a roasting pan and bake in a preheated oven for 20 minutes until potatoes are brown and tender.
  • Heat the rest of the oil in a frying pan over medium heat. Cook the pork, turning occasionally, for 20 minutes until browned and juices run clear. Set pork aside on a plate, cover with foil to keep warm. Lower heat, add quince paste, orange juice, and orange rind. Simmer uncovered for 2 minutes until glaze thickens slightly. Season to taste with salt and pepper.
  • Boil beans in a pot of seasoned boiling water for 5 minutes until vibrant green and al dente. Drain and mix into the potatoes.
  • Plate the potato mixture generously. Slice the pork thickly against the grain diagonally and arrange it on top of the potato mixture. Drizzle the glaze over the dish and serve promptly.

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