Peppadew and olive pork fillet
Hearty winter dish with delicious Mediterranean flavours
Ingredients
- 2 pork fillets
- 4-5 bay leaves
- 1 bunch fresh thyme
- 1 sprig fresh rosemary
- Coarse salt
- Black pepper
- 1 tsp paprika
- 80 g O for Olive Pitted Black Olives
Marinating Mix
- 4 cloves garlic coarsely chopped
- 2 peppadews chopped without seeds
- 2 tbsp balsamic vinegar
- 1 sprig fresh thyme
- 1 sprig rosemary leaves only
- O for Olive Extra Virgin Olive Oil leaves only
- 2 tsp paprika
- Black pepper a few generous twists
Instructions
- Prepare your marinating mix in a small sauce bowl.
- Trim excess sinew from pork fillets, and select a suitable oven-proof dish.
- Scatter a bunch of fresh thyme and 4-5 bay leaves on the bottom of the dish.
- Add salt, black pepper and a drizzle of O for Olive Extra Virgin Olive Oil.
- Place pork fillets in the dish, and sprinkle with 1 tbsp of coarse salt.
- Coat fillets with marinade, and leave to stand for 4 hours, or overnight (in fridge).
- Preheat oven to 200 ℃, and cook for about 10 minutes, then turn down to 175 ℃ for 25-30 minutes.
- When you notice liquid in the dish, the pork should be nice and tender.
- Let the dish rest for 15 minutes before carving into around 1.5cm thick medallions.
- Side dish 1: Serve with baby roast potatoes, boiled then crushed and seasoned with salt, pepper, paprika and thyme. Add olive oil before placing in the oven for approximately 40 minutes until golden brown.
- Side dish 2: Chop about a saucepan full of green cabbage. Add 3 garlic cloves, roughly chopped, salt, black pepper, paprika and a dash of olive oil. You may need to add a ¼ cup of water. Cook on medium heat on the stove for about 18 minutes.
Notes
Don't overcook the fillet as this will make it tougher. If needed, a 1/8th of a cup of water can be added.
A good size pork fillet is around 600 g. This recipe calls for two fillets.