Pork fillet with Orange and Fennel Slaw and Potato Rösti
Pork fillet with Orange and Fennel Slaw and Potato Rösti
Preparation time:
40
Cooking time:
50
Serves:
4 Serves

Ingredients

  • 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

DRESSING

  • 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

POTATO RÖSTI

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

PEAR PURÉE

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

SLAW

  • 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. Method

  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 purée, 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 purée 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. 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. 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. 12. Spoon pear purée into the centre of each serving plate. Top with slaw, pork and rösti. Spoon over sauce to serve.

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