Honey pork fillet
| Serves: | 6 |
Ingredients
- 4 onions, cut into wedges
- 900 g pork fillet
- salt and freshly ground black pepper
- 100 g Pomegranate rubies
- 1 tbsp sumac
- 4 tbsp Italian parsley , chopped
- 75 g rocket
- lemon juice
- 75 ml vegetable oil
- 1/4 cup + 2 tbsp honey
- 3 tbsp pomegranate concentrate
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Cooking Instructions
- Mix the pomegranate concentrate and honey and pour the marinade over the pork. Season with salt and freshly ground black pepper and leave for a few hours or overnight.
- Preheat the oven to 200 °C.
- Heat half the vegetable oil in a frying pan and sear the pork fillets on all sides.
- Place the fillets in a roasting tin lined with foil, together with the remaining marinade and onion wedges. Drizzle with the remaining vegetable oil and roast for 30 minutes.
- Slice the pork fillets.
- To serve, place the onion wedges on a serving dish, drizzled with the lemon juice, together with the rocket, parsley and sumac and topped with the pork fillets. Add the pan juices and scatter with the pomegranate rubies.
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