Photographers: Ben Dearnley, Cath Muscat. Stylist: Vivien Walsh.
Pork fillet makes a generous and fast dinner for the family. Here it’s made even easier with low-fuss cooking and minimal ingredients. This juicy pan-fried pork fillet is served with sweet, caramelised apple slices and an easy ginger and lime sauce.
Ingredients
Method
Boil, steam or microwave potato and carrot, separately, until tender; drain. Mash potato and carrot in a large bowl with half the butter until combined; season to taste. Cover to keep warm.
Heat remaining butter in a large frying pan over medium-high heat; cook pork, turning, about 10 minutes or until cooked. Remove from pan; cover, stand for 5 minutes.
Meanwhile, thinly slice unpeeled apples crossways. Cook apple in same frying pan, over high heat, about 2 minutes each side or until caramelised. Remove from pan. Add shallot to pan; cook, stirring, over medium heat, about 3 minutes or until softened. Add ginger beer and marmalade. Bring to the boil. Reduce heat; simmer, uncovered, about 5 minutes or until thickened slightly.
Slice pork thickly. Serve pork with apple and mash; drizzle with sauce. Sprinkle with cress.
What to serve with pork fillet
A hearty bowl of mashed potato is the perfect accompaniment for this pork fillet recipe, with carrots adding sweetness to the buttery mash.
How to test when pork is cooked
To judge when the pork is cooked to your taste, press the surface with a finger or the back of the tongs. Rare meat feels soft and spongy, medium-rare soft but springy, and well-done quite firm.
All pan-fried and grilled meat should be rested in a warm place, loosely covered in foil, for 5 minutes to allow the juices to settle and the meat to become more succulent.
