Crisp Pancetta Baked Pork Fillet
Heating time: 15 minutes
Heating temperature: 220°C
Heating mode: OvenDownload PDF
Ingredients (6 portions)
| Amount | Measure | Name |
|---|---|---|
| 14.00 | pc | Pancetta, slices |
| 3.00 | pc | Pork fillet |
| 3.00 | pc | Red Apple, sliced |
| 15.00 | ml | Oil, Sunflower |
| 50.00 | g | ROBERTSONS Seasoning Rub 4 X 700g |
| 5.00 | g | ROBERTSONS Black Pepper 6 x 800g |
| 40.00 | g | Sage, fresh |
| SWEET POTATO MASH: | ||
| 800.00 | g | Potatoes, sweet |
| 125.00 | g | MARVELLO Full Fat Spread 30 x 500g |
| 60.00 | ml | MEADOWLAND Classique 10 x 1L |
| Salt and Pepper to taste | ||
| 20.00 | g | Garlic, crushed |
| SAUCE: | ||
| 125.00 | ml | CARTE D'OR Toffee Sauce 6 x 2L |
| 125.00 | ml | Water |
| 125.00 | ml | MEADOWLAND Classique 10 x 1L |
| 7.50 | ml | Coriander, ground |
| 5.00 | pc | Cardamom pods, bruised |
| 7.50 | ml | Cumin, ground |
Preparation
1. Preheat the oven to 220°C. Season the pork fillet with the ROBERTSONS Seasoning Rub and wrap the pancetta around the fillet to enclose.
2. Place the sliced apple in the base of a roasting pan and top with the pork.
3. Sprinkle with oil, sage and pepper. Bake for 12 - 15 minutes, or until the pork is cooked to your liking.
The Mash
1. Roast the peeled garlic until soft, boil the sweet potato in salted water until soft, drain. 2. Add the roasted galic, MARVELLO, MEADOWLAND Classique and spices. 3. Mix until the mash is smooth and creamy. 4. Keep warm.
The Sauce
1. Place all the ingredients in a saucepan and reduce over medium heat for 5 minutes.
2. Keep warm.
To Serve
1. Pipe 2 high sweet potato rosettes onto a warm plate.
2. Place a few slices of apple next to the mash.
3. Top with a medley of baby vegetables.
4. Drizzle sauce around the plate and finish off the baked sage leaves.
5. To enhance the presentation an infused herb oil can be added to the plate.
