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Pork fillet with orange, rosemary and fennel

Get inspired for dinner time with this delicious pork recipe. Paired with orange, rosemary, fennel and quince paste, this gorgeous dish is a winner served with crispy potatoes and steamed green beans
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This recipe first appeared in Food magazine.

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Ingredients

Method

1.Place the olive oil, rosemary, salt and fennel seeds in a bowl and mix well to combine. Add the pork slices and toss to coat them evenly.
2.Heat the extra oil in a frypan over a medium heat. Add the pork slices and cook them for 3-4 minutes on each side, or until the juices run clear.
3.Transfer the pork slices to a plate and cover them with foil to keep them warm.
4.Add the orange juice, orange zest and quince paste to the pan. Simmer for 2 minutes until the sauce thickens slightly. Season to taste with the salt and pepper. This dish is delicious served with crispy potatoes and green beans topped with toasted sliced almonds.

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