Sarah Graham Roast Pork Fillet with Figs and Red Onions, and Cider Gravy - Good Food and Wine Show

Ingredients

• 2 cm sweet potatoes (cut into 2 cubes)
• 1 900g pork fillet
• salt and 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)