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.
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.
dressing over the pork and leaves and serve warm.
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