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

Name: Sarah Graham Roast Pork Fillet with Figs and Red Onions, and Cider Gravy
Ingredients: 2 cm sweet potatoes (cut into 2 cubes); 1 900g 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, cut into sixths lengthways; or use stone fruit of your choice)); 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)

goodfoodandwineshow.co.za

Roast tender pork fillet with figs and red onions, served with cider gravy. Perfect for special occasions or weeknight dinners. Enjoy at Good Food and Wine Show events!

View full recipe on goodfoodandwineshow.co.za

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Ingredients

2 cm sweet potatoes (cut into 2 cubes)
1 900g 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, cut into sixths lengthways; or use stone fruit of your choice))
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)