Tuesday, 24 February 2015

Perfect PORK Fillet with BEETROOT


The pork fillet also known as the tenderloin, is a cut of pork, this is the eye fillet that comes from within the loin. It's a lazy muscle and as such is lean, very tender and delicious. It is often sold prepackaged, available plain (not seasoned) or flavoured with a marinade. This recipe uses a plain pork fillet.


For the PORK Fillet
1 Pork fillet
6 Slices of Serrano ham
4 tbsp Olive oil
200ml Amontillado sherry
2 tbsp Honey

For the BEETROOT Tzatziki
3 Cooked beetroot, peeled and grated
2 Garlic cloves, minced
1 Granny Smith apple, peeled, cored and grated
200 ml Greek yoghurt
3 tbsp Red wine vinegar
1 tbsp Olive oil
1 tsp Creamed horseradish
Salt and Black Pepper

For the Pickled BEETROOT
6 Slices of pickled beetroot

For the ROCKET Salad
2 Large handfuls of rocket leaves
2 tbsp Olive oil
1 tbsp Red wine vinegar


For the pork fillet, lay a sheet of clingfilm on a clean worktop. Place the serrano ham on top of the clingfilm and then place the pork fillet on top of the serrano ham. Wrap the pork fillet in the serrano ham, tie each end of the clingfilm and place in the fridge for an hour. After an hour, remove the pork fillet from the fridge and slice into 6 pieces and remove the clingfilm from each individual piece.
Heat the olive oil in a frying pan and add each piece of sliced pork fillet. Fry on each side until golden brown in colour. Add the honey and fry for another 2 minutes. Add the Amontillado sherry and bring to the boil. Reduce the heat to a simmer and cook the fillet until firm to touch.

For the beetroot tzatziki, place the grated beetroot in a bowl with the garlic, apple, Greek yoghurt, red wine vinegar, olive oil and horseradish. Season to taste with salt and black pepper. Mix well to combine, then cover with clingfilm and place in the fridge until needed.

For the rocket salad, place the rocket leaves in a bowl and season to taste with salt and black pepper, then dress with the olive oil and red wine vinegar. Mix lightly to combine.


Place three slices of pickled beetroot on each plate, place a portion of the pork fillet on top of each slice of beetroot, pour sauce from the frying pan over the fillet. Serve with some beetroot tzatziki and rocket salad. Enjoy......

No comments:

Post a Comment