Food Network UK

Roast pork fillet with cider and apple sauce

1
17
recipe_page_slideshow
term_weight,type,nid
18083
18083
page
17
recipe_page_slideshow
term_weight,type,nid
18083
18083
attachment_1
1
Made this? How was it?

Ingredients

  • For the roast pork:

  • 2kg pork fillet
  • 1 to 2 tbsps groundnut oil
  • Salt
  • Freshly ground black pepper

  • For the cider and apple sauce:

  • 1 1/3 tbsps groundnut oil
  • 500g pork bones (ask your butcher), Technique: Chop To cut large ingredients or dishes into smaller chunks using a sharp knife. You can chop using a serrated blade fitted inside your food processor. I know this Teach me, please chopped small
  • 1 large onion, peeled, Technique: Chop To cut large ingredients or dishes into smaller chunks using a sharp knife. You can chop using a serrated blade fitted inside your food processor. I know this Teach me, please chopped
  • 1 large carrot, peeled, Technique: Chop To cut large ingredients or dishes into smaller chunks using a sharp knife. You can chop using a serrated blade fitted inside your food processor. I know this Teach me, please chopped
  • 1 celery stick, Technique: Chop To cut large ingredients or dishes into smaller chunks using a sharp knife. You can chop using a serrated blade fitted inside your food processor. I know this Teach me, please chopped
  • 2 garlic cloves, peeled, crushed
  • 1 bay leaf
  • 2 thyme sprigs
  • 1 green apple, Technique: Chop To cut large ingredients or dishes into smaller chunks using a sharp knife. You can chop using a serrated blade fitted inside your food processor. I know this Teach me, please chopped
  • 300ml dry cider
  • 400ml chicken stock

  • For the apple and tarragon compote:

  • 6 green apples
  • 20g unsalted Technique: Using Butter You could replace butter with Stork margarine. It's easy to use and comes in blocks, tubs and liquid for any kind of dish from sweet baking to savoury meals. I know this Tell me more butter
  • 75ml dry cider
  • 3 tarragon sprigs, blanched briefly in boiling water, drained, Technique: Chop To cut large ingredients or dishes into smaller chunks using a sharp knife. You can chop using a serrated blade fitted inside your food processor. I know this Teach me, please chopped
  • 1 to 2 tsps soft brown sugar (preferably muscovado)

Use imperial measurements

Method

How to make Roast pork fillet with cider and apple sauce

1) Preheat the oven to 200C/gas 6.

2) Season the pork fillet generously with salt, rubbing it in well to encourage a crispy crackling, then season with pepper.

3) Place the roasting tray or large ovenproof pan over a high heat, add the groundnut oil and heat almost to smoking point.

4) Add the pork fillet and turn to seal.

5) Transfer to the oven and roast for 1 1/2 hours or until cooked through.

Cider sauce:

1) Place a heavy-based pan over a medium-high heat and heat up, then add the oil.

2) When it is almost smoking, add the pork bones and cook, stirring frequently, until they are deep golden in colour.

3) Add the vegetables, garlic and herbs, lower the heat and cook for 8 to 10 minutes or until softened and golden. Bring back to the boil, skim and simmer again for 20 to 25 minutes.

4) Pass the sauce through a fine sieve into a clean pan and simmer to reduce by at least half, to thicken and concentrate the flavour; keep warm. Have your accompaniments ready and hot.

Tarragon compote:

1) Peel, core and roughly Technique: Chop To cut large ingredients or dishes into smaller chunks using a sharp knife. You can chop using a serrated blade fitted inside your food processor. I know this Teach me, please chop the apples.

2) Melt the Technique: Using Butter You could replace butter with Stork margarine. It's easy to use and comes in blocks, tubs and liquid for any kind of dish from sweet baking to savoury meals. I know this Tell me more butter in a sauté pan over a low heat, add the apples and cook for about 6 to 8 minutes or until they start to release their juice, then add the cider.

3) Cover and cook very slowly, stirring occasionally to prevent sticking, for a further 10 to 12 minutes or until the apples are just tender but still holding their shape. Take off the heat.

4) Add the tarragon and fork through, keeping the apple pieces fairly chunky. Sweeten with a little sugar to taste and leave to cool before serving.

To serve:

1) Remove the pork from the oven, transfer to a warmed platter and rest in a warm place for 10 minutes.

2) Pour off the fat from the roasting pan then add the meat juices to the sauce.

3) Carve the pork, first removing the crackling in one piece to make it easier to do so.

4) Arrange the pork Technique: Slicing Cutting a larger piece of food into even pieces or strips. I know this Teach me, please slices on warmed serving plates. Add a portion of the crackling and accompaniments to each plate. Serve immediately with the apple and tarragon compote.