60g of salted butter
salt
black pepper
2 pork fillets, each weighing 375g, trimmed
25ml of rapeseed oil
2 tbsp of clear honey
4 tbsp of sesame seeds
GINGER SAUCE
275ml of carrot juice
1 piece of fresh ginger
GARNISH
1 handful of baby spinach leaves
1 handful of chervil
1 pinch of fresh tarragon
2. Once the butter is foaming, add the pork fillets and fry, turning occasionally, until golden-brown on each side. Season, to taste, with salt and freshly ground black pepper
3. Remove the fillets from the pan and place onto a plate. Drizzle with the honey and coat well with the sesame seeds. Transfer the sesame-coated pork fillets to a trivet in a roasting tray and place into the oven to cook for 10-12 minutes, or until completely cooked through.
4. While the pork fillets are roasting, peel and finely chop the ginger and then squeeze into a tea towel to catch the juice. Place the carrot juice and ginger juice into a pan over a medium heat and bring to the boil. Cook to reduce to about 150ml of liquid, then slowly whisk in the rest of the butter. Season, to taste, with salt and freshly ground black pepper and set aside
5. Remove the pork fillets from the oven and leave them to rest in a warm place for five minutes. When ready to serve, carve the pork into thick diagonal slices and place on the centre of each plate. Spoon over the carrot and ginger sauce. Garnish with a few baby spinach leaves, tarragon and chervil
Fillet of Pork, Honey & Sesame Seeds, Carrot & Ginger Sauce
by Galton Blackiston
 |
Main |  |
Easy |  |
4 |  |
Prep/Cook: 60mins |
INGREDIENTS
PORK FILLET60g of salted butter
salt
black pepper
2 pork fillets, each weighing 375g, trimmed
25ml of rapeseed oil
2 tbsp of clear honey
4 tbsp of sesame seeds
GINGER SAUCE
275ml of carrot juice
1 piece of fresh ginger
GARNISH
1 handful of baby spinach leaves
1 handful of chervil
1 pinch of fresh tarragon
METHOD
1. Preheat the oven to gas 200°C/Gas mark 6. Meanwhile, heat a frying pan until hot, add the rapeseed oil and 30g of the butter2. Once the butter is foaming, add the pork fillets and fry, turning occasionally, until golden-brown on each side. Season, to taste, with salt and freshly ground black pepper
3. Remove the fillets from the pan and place onto a plate. Drizzle with the honey and coat well with the sesame seeds. Transfer the sesame-coated pork fillets to a trivet in a roasting tray and place into the oven to cook for 10-12 minutes, or until completely cooked through.
4. While the pork fillets are roasting, peel and finely chop the ginger and then squeeze into a tea towel to catch the juice. Place the carrot juice and ginger juice into a pan over a medium heat and bring to the boil. Cook to reduce to about 150ml of liquid, then slowly whisk in the rest of the butter. Season, to taste, with salt and freshly ground black pepper and set aside
5. Remove the pork fillets from the oven and leave them to rest in a warm place for five minutes. When ready to serve, carve the pork into thick diagonal slices and place on the centre of each plate. Spoon over the carrot and ginger sauce. Garnish with a few baby spinach leaves, tarragon and chervil