Roast Pork Fillet with Figs and Red Onions, and Cider Gravy from Wholesome by Sarah Graham

Name: Roast Pork Fillet with Figs and Red Onions, and Cider Gravy from Wholesome by Sarah Graham
Total time: 35 min
Ingredients: ½ cup chicken or vegetable stock; ¼ cup fresh cream or natural yoghurt (optional); 1 Tbsp wholegrain mustard; 1 tsp dried fennel; salt; freshly ground black pepper; 1 Tbsp Dijon mustard; 2 red onions, cut into sixths; 4 firm figs, halved (or 2 firm pears, cut into sixths lengthways; or stone fruit of your choice); 1 tsp dried sage; 1 Tbsp olive oil, plus extra for drizzling; knob of butter; maple syrup or rice malt syrup, for drizzling; 2–3 large cloves garlic, skin on but ‘smashed’; 1 Tbsp plain flour (or gluten free if necessary); ½ cup cider; sprigs of fresh thyme, for garnishing; 1 × 900 g pork fillet; 2 sweet potatoes, cut into 2 cm cubes

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What to do Preheat the oven to 200 °C. Parboil the sweet potatoes in a large saucepan of salted boiling water for 10–15 minutes, or until they can be easily pierced with a knife. Drain and set...

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Ingredients

½ cup chicken or vegetable stock
¼ cup fresh cream or natural yoghurt (optional)
1 Tbsp wholegrain mustard
1 tsp dried fennel
salt
freshly ground black pepper
1 Tbsp Dijon mustard
2 red onions, cut into sixths
4 firm figs, halved (or 2 firm pears, cut into sixths lengthways; or stone fruit of your choice)
1 tsp dried sage
1 Tbsp olive oil, plus extra for drizzling
knob of butter
maple syrup or rice malt syrup, for drizzling
2–3 large cloves garlic, skin on but ‘smashed’
1 Tbsp plain flour (or gluten free if necessary)
½ cup cider
sprigs of fresh thyme, for garnishing
1 × 900 g pork fillet
2 sweet potatoes, cut into 2 cm cubes