Sticky Pork Fillet with Rocket, Watercress and Gooseberry Balsamic Reduction

6 servings Prep: 15 mins, Cooking: 15 mins
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A simple salad with really lovely contrasts.

By Food24 October 18 2010
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Ingredients (14)

1 x 800 g pork fillet
1 lemon — juice only
15 ml fresh ginger — grated
30 ml honey — clear
45 ml balsamic reduction — Cape gooseberries infused
15 ml pomegranate — concentrate
15 ml soy sauce — dark
3 star anise — whole
freshly ground black pepper
30 ml vegetable oil — for frying
DRESSING:
45 ml balsamic reduction — Verlaque Cape Gooseberries
45 ml fresh chillies — 573
salt and freshly ground black pepper
rocket — and watercress to serve
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Method:

Mix together the lemon juice, ginger, honey, balsamic reduction,
pomegranate concentrate and soy sauce.
Place in a non-metallic dish with
the star anise and a grinding of black pepper.
Add the pork fillet.
Place in the fridge and marinate for four hours, or longer, turning the
fillet a few times.
Preheat the oven to 180º C.
Remove the pork from the marinade (don’t
discard) and pat dry.
Season with salt and a little more black pepper.

Heat the oil over a brisk flame and, when very hot, add the pork fillet.
Brown the fillet for 2-3 minutes on all four sides, taking care not to
let it burn.
Place on a baking sheet in a hot oven and roast for 12
minutes, or until cooked right through but still faintly pink in the
middle. Remove and allow to rest for 5 minutes.
Reheat the frying pan and tip in the remains of the marinade (discard
the star anise).
Allow to bubble fiercely for a minute or two, or until
it thickens and darkens dramatically. Remove from the heat.
Roll the
fillet in the sticky sauce so it is well coated. Cut into slices and
arrange on a bed of rocket and watercress.
To make the dressing, whisk together the Gooseberry Balsamic
Reduction and olive oil and season with salt and pepper.
Drizzle the
dressing over the pork and leaves and serve warm.

For more of Adrienne’s Kitchen‘s recipes click here.



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