Sticky Pork Fillet with Rocket, Watercress and Gooseberry Balsamic Reduction

Recipe from: 18 October 2010
pork salad

Ingredients 15
Servings 1
Minutes 15 mins


Serving Change
  • 1 x 800
    pork fillet
  • 1
    lemon, juiced
  • 15
    grated fresh ginger
  • 30
    clear honey
  • 45
    erlaque Cape Gooseberries Balsamic Reduction
  • 15
    Verlaque Pomegranate Concentrate
  • 15
    dark soy sauce
  • 3
    whole star anise
  • Black pepper
  • 30
    vegetable oil, for frying
  • Dressing:
  • 45
    Verlaque Cape Gooseberries Balsamic Reduction
  • 45
    olive oil
  • Salt and pepper
  • Rocket and watercress to serve


15 mins
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.

Read more on: bake  |  pork  |  shallow-fry

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