Thinly slice the pork fillet and serve with baked sweet potato garnished with micro herbs.
Marmite & Honey Pork Fillet with Spicy Baked Sweet Potato
Ingredients
- Marmite & Honey Pork Fillet
- 1 pack Eskort Fresh Pork Fillet
- 60 ml (¼ C) butter
- 60 ml (¼ C) marmite
- 30 ml (2 T) vinegar
- 30 ml (2 T) honey
- 2 cloves garlic, chopped
- salt and pepper, to taste
- Spicy Baked Sweet Potato
- 3 large sweet potatoes, quartered
- 60 ml (¼ C) olive oil
- salt and pepper to taste
- 2 handfuls fresh micro herbs
- Chilli & Apricot Jam Dressing
- 60 ml (¼ C) olive oil
- 1 red chilli
- 60 ml (¼ C) chives, chopped
- 5 ml (1 t) smoked paprika
- 5 ml (1 t) cumin
- 45 ml (3 T) apricot jam
- Allergens
- This recipe contains wheat (gluten) and dairy (lactose).
- Substitutions
- Marmite (gluten): Use Meridian Yeast Extract.
- Butter (lactose): Use ghee (clarified butter) or solidified coconut oil.
Method
- Marmite & Honey Pork Fillet
- Preheat the oven to 190°C.
- In a mixing bowl, melt the butter, then combine with the rest of the ingredients to form a marinade.
- Brush the fillet with the marinade and place on a greased oven tray.
- Bake for 15 minutes, then remove from the oven and allow to rest.
- Chilli & Apricot Jam Dressing
- Blend the ingredients in a food processor.
- Spicy Baked Sweet Potato
- Bake the sweet potatoes for 10 to 15 minutes until cooked and slightly charred.
- Remove from the oven and immediately drizzle with chilli & apricot jam dressing.
Serve
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