Plum sauce for pork fillet
Roast pork fillet with plum sauce (serves 4)
500g whole pork fillet, trimmed
1 tablespoons olive oil
Salt and freshly ground black pepper
For the plum sauce
5-6 ripe plums (stoned and quartered)
1 small cinnamon stick
1 star anise
1 tsp of grated root ginger
2 tbsps of red wine or red wine vinegar
4 tbsps of soft brown sugar
Preheat the oven to 200 degrees C, fan 180, Gas 6
Season the pork fillet well, and brush all over with olive oil. Heat a large frying pan or griddle pan and brown the pork well on all sides for 3-4 minutes. Transfer to a small shallow roasting tin and cook in the preheated oven for 15 minutes. Pierce the pork with a skewer and if the juices are clear it is cooked through. Set aside on a carving board and wrapped in tinfoil to rest.
While the pork is cooking, prepare the sauce: In a small saucepan, heat some oil and slowly fry the grated ginger until it changes to a very light golden colour (around 1-2 mins)
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Hide AdAdd the cinnamon stick, star anise, plums, red wine vinegar, and brown sugar. Give it a good mix in the pan, cover and lower the heat. Cook for around 20 mins or until the sauce is slightly sticky and syrupy. Pass through a sieve to make a smooth sauce.
Carve the pork into thick slices, cut at a slight angle and spoon over any juices from the roasting tin. Drizzle over the hot plum sauce from the pan and serve.