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Glazed Pork Fillet

Recipe by Trish Deseine from Trish's Paris Kitchen

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This recipe is just a little bit exotic, probably more Vietnamese than French, but also really easy. It involves a bit of fiddling around at first as you make up the sauce, but it ends up cooking in one pot, which is great thing to cook for the kids and they love it. There are lots of ingredients for the sauce, which is very rich sweet, mainly orange juice.

Serves 4 to 6

Ingredients

1 whole pork fillet, (about 400g)

For the sauce

4 large oranges, juice only, plus zest of 1 orange
1 clove garlic, crushed
2 cm fresh ginger, grated
Splash fish sauce,
Splash soy sauce
Pinch demerara sugar

To serve

Plain boiled rice
Steamed green vegetables, such as green beans or sugar snap peas

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Method

Bring all the sauce ingredients together in a bowl and then pour into a flat, in a solid flat based pan.
Bring it to the boil and once it has been boiling for three to four minutes drop the fillet carefully in and seal it on one side.
Once it’s evenly coloured, you turn it over gently to do the same on the other side. You then just look after it and keep basting it in the sauce for fifteen or twenty minutes, until the meat is cooked through.
By now, the sauce will have reduced until it has almost caramelised and the fillet will be covered with a lovely sticky glaze. If it is in danger of drying out, make sure you have extra freshly squeezed orange juice standing by.
That’s it, slice and serve with rice and something crunchy like green beans or snap peas.

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Recipe Rating

What do you think?

Gaby 6 months ago

Cooked it tonight and we really liked it. Lovely well balanced flavour , a perfect compliment to pork and so simple to prepare! Will certainly do it again.

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marea beach August 2010

have now cooked it lots of time. Watch out for the fish sauces do not be to heavey handed. Has becaome a firm favourite

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Adelaide August 2009

I tryed this out with my grandma, we both LOVED it.

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TC85 May 2009

I cooked this tonight with fish instead of pork and it was so nice, will use this recipe forever now.

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CG52 April 2009

I am off to the shops, making this for supper tonight. Love her way of cooking. She takes the fear out of french cooking.

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