Name: Marmalade pork fillet with orange salad
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4
Ingredients: 1/2 cup orange marmalade; 2 tablespoon water; 2 tablespoon chopped parsley; 2 garlic cloves, crushed; 500 gram pork fillet; Orange salad; 100 gram mesclun; 1 orange, peeled, pith removed, segmented; 1 small red onion, finely sliced; 2 tablespoon olive oil

Ingredients

1/2 cup orange marmalade

2 tablespoon water

2 tablespoon chopped parsley

2 garlic cloves, crushed

500 gram pork fillet

Orange salad

100 gram mesclun

1 orange, peeled, pith removed, segmented

1 small red onion, finely sliced

2 tablespoon olive oil

Method

1.In a small saucepan, combine marmalade, water, parsley and garlic. Stir on low for 1-2 minutes until just combined. Brush pork fillet with marmalade mixture.

2.Heat a char-grill on medium. Cook pork 3-4 minutes each side, brushing with marmalade mixture, or until cooked to taste. Transfer to a plate, cover with foil and rest for 5 minutes.

3.Meanwhile, in a serving bowl, toss mesclun, orange segments, onion and olive oil together. Season to taste.

Replace orange with apple or pear slices, if preferred. Pork does not need to be overdone. Cook until just pink in the middle to retain juices.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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