\nPrep time:<\/strong> 10 min
\nCooking Time:<\/strong> 30 min
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<\/a><\/p>\nWHAT YOU\u2019LL NEED<\/h4>\n
Roast Pork Fillet<\/strong><\/p>\n 2 sweet potatoes, cut into 2 cm cubes 1 Tbsp plain flour (or gluten-free if necessary) Preheat the oven to 200 \u00b0C.<\/p>\n Parboil the sweet potatoes in a large saucepan of salted boiling water for 10\u201315 minutes, or until they can be easily pierced with a knife. Drain and set aside.<\/p>\n In the meanwhile, season the pork fillet with salt and freshly ground black pepper, and then coat with the mustards, fennel and sage.<\/p>\n Heat a large ovenproof frying pan over medium-high heat and add the olive oil. When the oil is hot, sear the pork fillet for 2\u20133 minutes on each side, or until golden. Remove the pan from the heat, add the onions, figs and garlic, drizzle with a little extra oil and then transfer to the oven (if you don\u2019t have an ovenproof pan, just sear the fillet on the stovetop and then transfer to an ovenproof baking dish and add the remaining ingredients).<\/p>\n After 25 minutes, remove the pork from the pan and rest for 10\u201315 minutes. Add the butter to the vegetables along with a drizzle of maple syrup or rice malt syrup and return them to the oven while the meat rests so that they will be nice and caramelised.<\/p>\n Remove the vegetables with a slotted spoon and make a quick gravy as follows: add the flour to the pan and place over medium-high heat. Add the cider and stock and leave to simmer, stirring often, for about 5 minutes, or until the gravy is glossy and thick. To make the gravy extra creamy, add the cream or yoghurt. Season to taste and then remove from the heat and set aside.<\/p>\n Enjoy this festive roast pork fillet sliced and served immediately on warmed plates with the vegetables and gravy. Garnish with thyme.<\/p>\n
\n1 x 900 g pork fillet
\nsalt and freshly ground black pepper
\n1 Tbsp Dijon mustard
\n1 Tbsp wholegrain mustard
\n1 tsp dried fennel
\n1 tsp dried sage
\n1 Tbsp olive oil, plus extra for drizzling
\n2 red onions, cut into sixths
\n4 firm figs, halved (or 2 firm pears, cut into sixths lengthways; or stone fruit of your choice)
\n2\u20133 large cloves garlic, skin on but \u2018smashed\u2019
\nknob of butter
\nmaple syrup or rice malt syrup, for drizzling
\nsprigs of fresh thyme, for garnishing<\/p>\nGravy<\/h4>\n
\n\u00bd cup cider
\n\u00bd cup chicken or vegetable stock
\n\u00bc cup fresh cream or natural yoghurt (optional)<\/p>\nWHAT TO DO<\/h4>\n