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
Total time: 40 min
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

Slice the pork fillet and serve immediately on warmed plates with the vegetables and gravy.

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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)