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Roast pork fillet with mascarpone sauce
Roast pork fillet with mascarpone sauce
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Prep Time:
20 minutes
Cook Time:
25 minutes
Total Time:
45 minutes
Irresistible Sunday roast that will leave everyone craving seconds!
Ingredients:
  • 1 rosemary sprig, plus extra to serve
  • 2 garlic cloves, sliced
  • 80ml olive oil
  • 2 large pork fillets (about 450g each), halved, thin end trimmed off
  • 20g unsalted butter
  • 2 red apples, cored, cut into wedges
  • 150ml dry white wine
  • 100g mascarpone
  • Blanched thin green beans, to serve
  • Fried diced potatoes, to serve
Instructions:
  • Preheat your oven to 190°C for the perfect cooking temperature.
  • Coarsely chop the rosemary and combine with the garlic and 2 tablespoons of olive oil in a bowl. Add the pork fillets and massage the mixture into the meat. Let it marinate for 10 minutes.
  • In a large ovenproof frypan, warm up the remaining olive oil and butter over medium heat.
  • Cook the apple wedges until they turn golden on both sides, about 1-2 minutes. Then, remove them and set aside.
  • Turn up the heat to high and add the remaining oil. Sear the pork fillets until they are nicely browned on all sides. Add back the apple wedges to the pan, then transfer it to the oven. Roast for approximately 15 minutes or until the pork is cooked through and juicy.
  • Take out the pork fillets and apple wedges and set them aside. Return the pan to medium heat. Pour in the dry white wine and let it simmer until reduced by half. Stir in the mascarpone and cook for another minute, stirring continuously.
  • Plate blanched green beans, apple wedges, sliced pork fillets, drizzle with mascarpone sauce, and garnish with a rosemary sprig.

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