Name: Pork fillet with berry chutney
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 4
Ingredients: 1 tablespoon olive oil; 1 onion, thinly sliced; 1 teaspoon ginger, finely grated; 1 1/2 cup caster sugar; 3/4 cup dried cranberries; 3/4 cup port; 1/4 cup brown vinegar; 1 punnet (120 grams) raspberries; 1 punnet (150 grams) blueberries, chopped; 600 gram pork fillet; couscous and baby rocket, to serve

Pork fillet with berry chutney

Skip to Recipe

Serves 4

Prep

15M

Cook

40M

Total

55M

Ingredients

1 tablespoon olive oil

1 onion, thinly sliced

1 teaspoon ginger, finely grated

1 1/2 cup caster sugar

3/4 cup dried cranberries

3/4 cup port

1/4 cup brown vinegar

1 punnet (120 grams) raspberries

1 punnet (150 grams) blueberries, chopped

600 gram pork fillet

couscous and baby rocket, to serve

Method

1.Heat half the oil in a medium saucepan on high. Saute onion and ginger for 3-4 minutes until tender.

2.Add sugar, cranberries, port and vinegar. Stir over low heat until sugar dissolves. Bring to boil. Reduce heat and simmer, without stirring, 35-40 minutes until mixture thickens. Remove from heat. Stir in berries and allow to cool.

3.In a large frying pan, heat remaining oil on high. Cook pork fillet 4-5 minutes each side, until browned and cooked to taste. Rest, covered, 5 minutes.

4.Slice pork thinly. Serve with berry chutney, couscous and rocket.

Use equal amounts of couscous and hot water, or stock, to make couscous. Set aside for 5 minutes and fluff with a fork to serve.
Note

Woman's Weekly Food

From classic Kiwi favourites, quick weeknight dinners and elevated meals for special occasions, our recipes are local and delicious and thoroughly tested so you know you can trust them to work. Discover tips and tricks to enhance your cooking skills, learn about seasonal ingredients, and stay up-to-date with the latest food trends. We're more than just recipes; we're your trusted kitchen companion.

Ingredients

Method

Related stories

Subscribe for your chance to WIN $50,000