Category Archives: Pork

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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Roast Pork Cutlets With Creamy Mustard Sauce

  • 800g Desiree potatoes, unpeeled, cut into wedges
  • 2 red capsicum, deseeded, thickly sliced
  • 1/4 cup wholegrain mustard
  • 1 tablespoon olive oil
  • 1/3 cup chicken stock
  • 4 (250g each) rindless pork loin cutlets
  • 1/2 cup thickened cream
  • 1/4 cup flat-leaf parsley leaves, chopped

Preheat oven to 200°C. Place potatoes and capsicum in a large roasting pan. Combine mustard, oil, stock and salt and pepper in a jug. Pour over vegetables. Toss to combine. Place potatoes in the oven for 10 minutes. Meanwhile, brown pork cutlets in a fry pan and then place on top of vegetables. Season with salt and pepper. Roast the potatoes (with pork on top) for a further 15 minutes or until pork is just cooked through. Transfer pork to a plate. Cover with foil and stand for 10 minutes.

Meanwhile, add cream and parsley to vegetables in pan. Stir to combine.Return to oven for 10 minutes or until heated through.

Place vegetables and pork onto plates. Spoon over creamy mustard sauce. Serve.

Serves: 4


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Pork Chops

  • 6 pork chops
  • 1 tsp ground ginger, 1 tsp salt, 1/2 tsp white pepper, 1 tsp paprika
  • 1/4 cup flour

Coat chops and brown in oil.

  • 1 cup pineapple juice
  • 1 Tbsp preserved ginger
  • 2 Tbsp vinegar or white wine
  • 2 Tbsp brown sugar
  • 2 tsp soya sauce

Add ingredients. Cover and cook gently until tender. Thicken with cornflour. If cooking in the oven, cook at 170 degrees for 40-60 minutes.


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