Name: Roasted pork fillets with orange
Cook time: 30 min
Total time: 30 min
Yield: 8
Ingredients: 1.5 kilogram large pork fillets; 2 clove garlic, sliced thinly lengthways; 16 small fresh sage leaves; 1 teaspoon fennel seeds; salt and freshly ground black pepper; 2 tablespoon extra virgin olive oil; 1 medium (150g) brown onion, sliced; 3/4 cup (180ml) homemade chicken stock or canned chicken consomme; 1/4 cup (60ml) fresh orange juice

Ingredients

1.5 kilogram large pork fillets

2 clove garlic, sliced thinly lengthways

16 small fresh sage leaves

1 teaspoon fennel seeds

salt and freshly ground black pepper

2 tablespoon extra virgin olive oil

1 medium (150g) brown onion, sliced

3/4 cup (180ml) homemade chicken stock or canned chicken consomme

1/4 cup (60ml) fresh orange juice

Method

1.Cut a few small slits along the top of the pork, push in the garlic slices and the sage leaves. Sprinkle the pork with the seeds, salt and pepper, then let it stand for 30 minutes.

2.Preheat the oven to hot, 220°C. Heat half the oil in a large, flameproof baking dish, then add the pork to dish. Cook over a high heat until well browned all over. Remove from dish.

3.Heat the remaining oil in the same dish, add the onion; cook, stirring until soft and browned lightly. Return pork to dish. Drizzle with stock and orange juice. Bake, uncovered, in hot oven for about 10 to 15 minutes or until pork is cooked through. Stand, covered, 10 minutes.

4.Remove pork from dish, slice. Season the pan juices to taste.

This recipe can be prepared up to baking stage several hours ahead. Not suitable to freeze. Not suitable to microwave.
Note

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Ingredients

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