Roast Pork Fillet with Caramelised Figs - Sarah Graham Food

Roast Pork Fillet with Caramelised Figs - Sarah Graham Food

sarahgraham.co.za

First posted: Apr 11, 2017 Roast Pork Fillet with Caramelised Figs I know that traditional Easter Sunday Lunches are all about a beautiful Roast Lamb, but I

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  • Chef's knife
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  • Slotted spoon
  • Whisk
  • Spoon
  • Serving platter
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Ingredients

  • 2 sweet potatoes, cut into 2 cm cubes
  • 1 x 900 g pork fillet
  • salt
  • freshly ground black pepper
  • 1 Tbsp Dijon mustard
  • 1 Tbsp wholegrain mustard
  • 1 tsp dried fennel
  • 1 tsp dried sage
  • 1 Tbsp olive oil
  • 2 red onions, cut into sixths
  • 4 firm figs, halved (or use 2 firm pears or apples, cut into sixths lengthways)
  • 2–3 large cloves garlic, skin on but ‘smashed’
  • 1 Tbsp plain flour (or use gluten free if necessary)
  • ½ cup cider
  • ½ cup good quality chicken or vegetable stock
  • ¼ cup fresh cream or natural yoghurt (optional)
  • Pretty micro herbs, for garnishing if you like

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