North African Pork Fillet with Creamy Rosemary and Garlic Infused Mash and Sliced Kale
By OcadoLife
Published on 10 March 2022
Savour melt-in-your-mouth pork with this dish using delicious Moroccan-infused flavours.Time and servings
40 minsTotal time
4Servings
15 minsPrep time
25 minsCooking time
Ingredients
- 100 ml of extra virgin olive oil, for the rosemary oil, plus 2 tbspo for the pork and 2 tbsp for the kale
- 1 large garlic clove, grated
- 2 rosemary sprigs, stems removed and leaves finely chopped
- 900 g of potatoes, peeled and cut into large chunks
- 800 g of pork fillet, cut into two pieces
- 500 ml of chicken stock
- 300 g of kale, large stems removed
- 100 g of pomegranate seeds
- 1 handful of flaked almonds
- 40 g of unsalted butter
- 1.5 tbsp of ras el hanout spice mix, plus 1 tsp for the kale
- 1 tbsp of cornflour, mixed with 1 tbsp of water
Method
Step 1
Preheat the oven to 200C/Gas 6. Use a frying pan that can be place in an oven for the pork. Make the infused oil first by gently warming the 100ml of oil, rosemary and garlic together. Do not let it sizzle or boil. Once warm remove from the heat, season and set aside.Step 2
In a large pan boil potatoes for about 15 minutes until soft and cooked.Step 3
While the potatoes are cooking put the oil in a frying pan and bring to a high heat. Dust the pork fillet in the ras el hanout spices and add to the pan once hot. You need to sear all sides, then put the pan immediately in a pre-heated oven for 5 minutes for medium, and 7 minutes for well done.Step 4
Once cooked, put the pork on to a plate, covering with foil to rest.Step 5
Using the same pan, pour in the chicken stock and corn flour, boil gently to thicken while you prepare the rest of the dish.Step 6
Drain the cooked potatoes, add the butter and mash until no lumps. Stir through the oil, reserving a little to drizzle over the finished dish. Season the potatoes to taste.Step 7
Bring a wok or large frying pan to a high heat. adding oil, ras el hanout, kale, pomegranate and almonds. Flash fry for 2 minites and season - you want a good bite to the kale.Step 8
To serve, spoon the mash onto plates then the kale. Remove the foil from the pork and slice. pour any juice from the pork into the gravy sauce, and drizzle over the pork with reserved oil.