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Pork fillets with peach chutney
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Prep Time:
15 minutes
Cook Time:
45 minutes
Total Time:
60 minutes
Savour summer with delicious pork fillets, peach chutney, and baby potatoes.
Ingredients:
  • 5 ripe yellow peaches
  • 600g pork fillets, fat trimmed
  • 36.40 gm extra virgin olive oil
  • 30g butter
  • 1 small red onion, chopped
  • 60g dark brown sugar
  • 20.00 ml currants
  • 1 tsp fennel seeds
  • 125.00 ml Brand Italian red wine vinegar
  • 500g baby potatoes, halved
  • 40.00 ml flat-leaf parsley, chopped
  • 120g Brand 4 leaf salad
Instructions:
  • - Preheat the oven to 200C (180C fan-forced). - Peel and chop 4 peaches, set aside. - Season the pork. - Heat 1 tablespoon of oil in a large non-stick frying pan over medium-high heat. - Sear the pork for 4-5 minutes until browned on all sides. - Transfer the pork to a baking tray and squeeze the juice from the remaining peach over it. - Bake for 20 minutes or until cooked through. - Remove from the oven, cover with foil, and let it rest for 5 minutes before serving.
  • In a saucepan, melt butter over medium heat. Sauté onion for 5 minutes until softened. Add peach, sugar, currants, fennel seeds, and vinegar. Bring to a boil, then simmer for 30 minutes until chutney thickens, stirring occasionally.
  • Boil potatoes in a large saucepan for 10 to 15 minutes until tender. Drain and transfer to a heatproof bowl. Drizzle with remaining oil, season, sprinkle with parsley, and toss to combine.
  • In a bowl, place the salad leaves and drizzle with the remaining vinegar. Season with salt and pepper. Toss to mix well. Slice the pork and serve with chutney, potatoes, and the dressed salad.

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