Pork Fillet with Clemengold, Black Pepper and Honey Glaze
Over a year ago
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Ingredients
No ingredients listed.
Accompaniment
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Cobra Beer 330ml
Lord Karan Bilimoria founded Cobra Beer in 1989. He launched Cobra Beer when he realised that Britain deserved a better, smoother, less gassy lager. Not just smoother, but one which complemented food, and could appeal to both ale and lager drinkers alike.
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This is a substantial dish full of South African sunshine, the sweet ClemenGolds tenderise and flavour the meat and the juices add to the salad. Yummy!
Method
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1
In a baking dish, mix the ClemenGold zest and juice together, then add the soy sauce, honey and black pepper and roll the pork fillet in it. Cover and leave for up to 2 hours.
2.When nearly ready to eat, heat up a frying pan, add a little oil and pan-fry the pork fillets for about 15/20 minutes until cooked throughout and caramelised. Rest for 5 minutes when cooked.
3.While they are cooking heat a griddle pan up until smoking hot, lightly oil the asparagus, potatoes and spring onions and chargrill for about 8 minutes. Then take off and leave to the side
4.Peel the ClemenGolds and then slice into rounds.
5.Trim the endive and break into separate leaves. Then mix all the dressing ingredients together and season.
6.To assemble mix the ClemenGolds, spring onions, potatoes asparagus, endive and dressing together, then slice the pork, and arrange onto serving plates.
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