Pork fillet with Orange and Fennel Slaw and Potato Rösti

Pork fillet with Orange and Fennel Slaw and Potato Rösti

Pork fillet with Orange and Fennel Slaw and Potato Rösti

4 Serves 40 prep 50 cook


800g pork fillet
1 tbs olive oil
½ bunch coriander stalks, finely chopped
1 tbs white wine
250ml (1 cup) chicken stock
25g butter, chopped


125ml (½ cup) orange juice
1½ tbs light soy sauce
60ml (¼ cup) light olive oil
2cm-piece ginger, finely grated
2 tsps finely grated orange zest


800g medium potatoes, unpeeled
25g butter, melted
Vegetable oil, to deep-fry


25g butter
2 ripe pears, peeled, chopped
¼ tsp ground cinnamon
500ml (2 cups) dry apple cider


1 cup finely shredded red cabbage
1 cup finely shredded white cabbage
1 large carrot, cut into julienne
2 spring onions, thinly sliced
¼ cup dill sprigs


1. To make dressing, whisk all ingredients in a bowl until combined.
2. To make rösti, place potatoes in a saucepan of cold water. Bring to the boil and boil gently for 5 minutes. Drain, then cool and peel.
3. Coarsely grate potato into a bowl. Stir in butter and season with salt and pepper. Divide mixture into eight portions. Squeeze out excess moisture and shape each portion into a pattie. Place on a tray in a single layer. Refrigerate until required.
4. To make pear puré, melt butter in a saucepan over medium heat. Add pears and cook, stirring, for 3-4 minutes or until lightly golden. Stir in cinnamon, then stir in cider. Simmer for 6-8 minutes or until pears are very soft. Transfer pears to a food processor, reserving cider. Process pears until a puré forms.
5. To make slaw, place all ingredients in a bowl. Pour over dressing and toss to combine.
6. Preheat oven to 180C.
7. Place pork in a bowl. Add oil, coriander and wine. Season with salt and pepper, then toss to coat.
8. Preheat a frying pan over medium-high heat. Add pork and cook for about 2 minutes on each side or until browned. Transfer to an oven tray.
9. Roast for about 12-15 minutes or until just cooked. Remove from oven and transfer to a warm plate to rest for 5 minutes. Thickly slice.
10. Add reserved cider mixture to same pan that pork was cooked in. Simmer for 10 minutes or until reduced by half. Stir in stock and simmer for 5 minutes or until slightly thickened. Stir in any juices from rested pork, then whisk in butter, one cube at a time, until sauce is glossy. Strain mixture through a fine sieve, discarding solids.
11. Fill a deep-fryer or large saucepan one-third full with vegetable oil and heat over medium heat to 180C (or until a cube of bread turns golden in 10 seconds). Gently drop rösti into the oil and fry, turning halfway, for 4 minutes or until crisp and golden. Remove with a slotted spoon and drain on paper towel.
12. Spoon pear puré into the centre of each serving plate. Top with slaw, pork and rösti. Spoon over sauce to serve.