Photographers: Ben Dearnley, Cath Muscat. Stylist: Vivien Walsh.
For this grilled pork dinner, we use pork fillets for their quick cooking time and succulent flavour. Add a handful of pantry staples and seasonal vegetables and you have a delicious meal that will satisfy the family.
Ingredients
Method
To make the relish, drain pears over a small bowl. Reserve juice; chop pears coarsely. Drain apricots, discarding juice. Chop apricots coarsely. Combine pear, apricot, reserved juice, water, vinegar, chilli, sultanas and sugar in a medium saucepan; bring to the boil. Reduce heat; simmer, uncovered, stirring occasionally, for 20 minutes or until relish thickens slightly.
Brush pork with oil. Cook pork, on a heated oiled grill plate (or grill or barbecue) over medium-high heat for 3 minutes each side or until just cooked through. Remove from heat; stand, covered, for 5 minutes to rest then slice thickly.
Boil, steam or microwave sweet potato and broccolini, separately, until tender; drain. Mash sweet potato with butter until smooth. Season to taste.
Serve pork with relish, sweet potato mash and broccolini, topped with micro herbs.
Use pork fillets for quick comfort food
Many traditional autumn and winter recipes use tougher cuts of meat cooked over a long period to make them tender and delicious. To speed it up, this recipe instead uses a leaner and more tender cut, which will give equal flavour but will halve the cook and preparation time.
