Mustard Pork Fillets with Roasted Pears

  • 2 tbs extra virgin olive oil
  • 2 (about 800g) pork fillets
  • 2 red onions, cut into quarters
  • 4 williams’ pears, quartered
  • 2 tbs wholegrain mustard
  • 8 prosciutto slices
  • 1/4 cup (60ml) maple syrup
  • 1 orange
  • 1 cup (250ml) chicken stock

Preheat oven to 200°C. Heat half the oil in a large frying pan over high heat. Season the pork with salt and pepper. Add the pork to the pan and cook for 1-2 minutes each side or until golden brown. Transfer to a clean work surface.Add the onion and pears to the pan and cook for 2-3 minutes or until lightly caramelised. Remove from heat.

Spread the mustard evenly over the top and sides of each pork fillet. Wrap the prosciutto around the pork to enclose. Place in a roasting pan with the pear and onion. Drizzle maple syrup over the pork, pear and onion. Drizzle with remaining oil. Roast in preheated oven for 25 minutes for medium or until cooked to your liking. Remove from oven and transfer to a plate. Cover with foil and set aside for 10 minutes to rest.

Use a zester to remove rind from orange. (Alternatively, use a vegetable peeler to peel rind from orange. Use a small, sharp knife to remove white pith from rind. Cut the rind into very thin strips.) Juice the orange.

Place the roasting pan with pan juices over medium heat, add the orange juice and chicken stock and bring to the boil. Cook, stirring occasionally, for 5 minutes or until sauce reduces by half. Remove from heat and add the orange zest. Taste and season with salt and pepper.

Use a sharp knife to cut the pork into thick slices. Arrange on a serving plate with the pears and onion. Drizzle with sauce and serve immediately.

* Serves: 4

* Source:

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