Pork fillet with orange, rosemary and fennel
Get inspired for dinner time with this delicious pork recipe. Paired with orange, rosemary, fennel and quince paste, this gorgeous dish is a winner served with crispy potatoes and steamed green beans
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.nzwomansweeklyfood.co.nz.
Ingredients
- 2 tablespoons olive oil
- 1 tablespoon chopped fresh rosemary
- 1/2 teaspoon salt
- 1/2 teaspoon fennel seeds
- 500 grams pork fillet, cut into 2cm-thick slices
- 1 tablespoon olive oil, extra
- juice and zest of 1 orange
- 2 tablespoons quince paste
- salt and freshly ground black pepper
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