- Recipes
- North African Pork Fillet with Creamy…
Ingredients
- 100ml 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
- 900g potatoes, peeled and cut into large chunks
- 40g unsalted butter
- 800g pork fillet, cut into two pieces
- 1½ tbsp ras el hanout spice mix, plus 1 tsp for the kale
- 500ml chicken stock
- 1 tbsp cornflour, mixed with 1 tbsp of water
- 300g kale, large stems removed
- 100g pomegranate seeds
- 1 handful flaked almonds
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.
Shop the ingredients
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