Pork fillet with orange and quince glaze

Pork fillet with orange and quince glaze

Ingredients of Pork fillet with orange and quince glaze

1 orange

2 tbs olive oil

80g speck, cut into 1cm pieces

6 eschalots (French shallots), peeled

300g small kipfler potatoes, halved lengthways

1 (about 430g) pork fillet, cut in half crossways

2 tbs bought quince paste

Salt & freshly ground black pepper

150g baby beans

Preparation of Pork fillet with orange and quince glaze

Preheat oven to 190°C. Finely grate the orange rind and place in a small bowl. Juice the orange.

Heat 1 tbs of the oil in a frying pan over medium-high heat. Add speck and eschalots and cook, stirring occasionally, for 2 minutes. Add the potatoes and cook, stirring constantly, for 5 minutes. Transfer mixture to a roasting pan and cook in preheated oven for 20 minutes or until potatoes are brown and tender.

Meanwhile, heat the remaining oil in a frying pan over medium heat. Add the pork and cook, turning occasionally, for 20 minutes or until it is brown and juices run clear when pierced with a skewer. Transfer pork to a plate and cover with foil to keep warm. Reduce heat to low and add quince paste, orange juice and orange rind. Simmer, uncovered, for 2 minutes or until glaze thickens slightly. Taste and season with salt and pepper.

Cook beans in a saucepan of salted boiling water for 5 minutes or until bright green and tender crisp (see microwave tip). Drain and add to potato mixture.

Spoon potato mixture onto plates. Thickly slice pork diagonally across the grain and place on potato mixture. Spoon over glaze and serve immediately.

Notes and Tips for Pork fillet with orange and quince glaze

You can make this recipe 30 minutes before serving.

Speck is smoked pork that is similar to bacon. It's sold in slabs in most supermarket delis.

Quince paste is available from delis.

Microwave tip: Wash beans and place in a freezer bag, adjusting until they're 2-3 deep when bag is laid flat. Twist opening to close. Cook on High/800watts/100% for 1 1/2-2 minutes or until tender.

Source: Taste.com.au