Pork Fillet with Pepper Jelly and Gorgonzola

    Pork Fillet with Pepper Jelly and Gorgonzola


    19 people made this

    About this recipe: Pork fillet is roasted, then served with a hot pepper jelly sauce and crumbled Gorgonzola. It's a delicious combination that will make your mouth water. Serve with rice, potatoes or pasta.

    Serves: 8 

    • 2 (675g) pork fillets
    • 1 tablespoon garlic salt
    • 1/2 teaspoon freshly ground black pepper
    • 2 tablespoons olive oil
    • 3 cloves garlic, chopped
    • 3 shallots, peeled and sliced
    • 1 red pepper, seeded and thinly sliced
    • 125ml chicken stock
    • 125ml brandy
    • 3 sprigs fresh thyme
    • 1 small fresh rosemary sprig
    • 350ml hot pepper jelly
    • 2 tablespoons olive oil
    • 215g Gorgonzola cheese, crumbled

    Prep:20min  ›  Cook:20min  ›  Extra time:30min marinating  ›  Ready in:1hr10min 

    1. Sprinkle pork fillets with garlic salt and pepper. Allow to stand at room temperature for 30 minutes.
    2. Preheat oven to 220 C / Gas 7.
    3. Heat 2 tablespoons of olive oil in a saucepan over medium heat. Stir in garlic, shallots and red pepper; cook and stir until the onions have softened and turned translucent, about 10 minutes. Add chicken stock, brandy, thyme and rosemary. Increase heat to medium-high and simmer until the sauce has reduced by 1/3, about 5 minutes. Remove the thyme and rosemary sprigs and stir in the hot pepper jelly until melted; set aside.
    4. Meanwhile, heat remaining 2 tablespoons of olive oil in a frying pan over high heat until it just begins to smoke. Add pork and cook until golden brown on all sides, about 5 minutes. Remove pork and place into a roasting tin.
    5. Roast pork in preheated oven until a thermometer inserted into the centre registers 71 degrees C, about 10 minutes. Once done, place pork onto a plate and cover with foil; allow to rest for 5 minutes.
    6. To serve, remove peppers and onions from the sauce and spread out onto a serving plate. Slice pork diagonally into 2.5cm slices and arrange over the peppers. Pour 125ml of the brandy sauce over the pork and sprinkle with 115g of Gorgonzola cheese. Serve remaining sauce and cheese in separate serving dishes on the side.

    Hot pepper jelly

    If your local supermarket doesn't stock this, you can find it online.

    Recently viewed

    Reviews (0)

    Write a review

    Click on stars to rate