Friday Feast - Chinese Spiced Pork Fillet

Anyone up for a rest over the holidays from turkey, ham and beef? This recipe is a tasty and very easy change:

Chinese Spiced Pork Fillet

Serves 2

500g lean pork fillet
2 garlic cloves, finely chopped
50ml dry sherry
2 tablespoons lemon marmalade
50ml tomato passata (sieved tomatoes is the closest in the USA)
1 red chilli, finely chopped (I did use this, but you can omit it)
Half a teaspoon Chinese five spice powder
salt and freshly ground pepper

Pre-heat oven to 200 degrees c, Gas Mark 6.

Trim away any fat from the pork and cut in half across the centre. Season well with salt and pepper on each side.

Pre-heat non-stick frying pan until hot. Carefully add the pork, turning quickly to seal all sides. Transfer to an ovenproof dish, place in a hot oven and continue cooking for 15-20 minutes.

Add the garlic to the pan and soften. Add the sherry and the remaining ingredients. Simmer gently until the pork is cooked.

Remove pork from oven and allow to rest for 4-5 minutes before slicing into medallions. Arrange on a serving place and pour the sauce over.

I guess you can serve this with rice, but I chose a baked potato each and fresh baby vegetables - yummy :)

Enjoy!

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