Roast pork fillet with apple sherry sauce

    (139)
    1 hour 10 min

    Here's a great recipe for pork fillet. The whole fillet is marinated overnight before roasting and serving with an apple and sherry sauce.


    133 people made this

    Ingredients
    Serves: 6 

    • 2 whole pork fillets
    • 1/8 teaspoon mustard powder
    • 1/8 teaspoon dried thyme
    • 100ml (4 fl oz) dry sherry
    • 100ml (4 fl oz) soy sauce
    • 3 cloves garlic, minced
    • 2 tablespoons fresh root ginger, minced
    • 250g (9 oz) Bramley apple sauce
    • 2 tablespoons dry sherry
    • 1 tablespoon soy sauce

    Method
    Prep:10min  ›  Cook:1hr  ›  Ready in:1hr10min 

    1. Rub fillets with mustard powder and thyme. Place in a nonreactive dish and add 100ml sherry, 100ml soy sauce, garlic and ginger. Coat fillets well, cover and refrigerate overnight.
    2. Preheat oven to 160 C / Gas mark 3.
    3. Bake fillets in a roasting tin in preheated oven until internal temperature reaches 70 C. Baste the pork occasionally while cooking.
    4. Meanwhile, heat the apple sauce in a small saucepan over medium heat. Add 2 tablespoons sherry and 1 tablespoon soy sauce, stir well, reduce heat to low and let simmer. Pour over the pork as soon as removing from oven.

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    Reviews & ratings
    Average global rating:
    (139)

    Reviews in English (110)

    by
    9

    Fantastic dish, pork cooked or about 2 hours on gas3-4 I wld say and was totally succulent melt-in-mouth thank u! will def. use again!  -  10 Apr 2012

    by
    83

    We loved this so much, I made it twice in one week. We devoured it! Just check the roasting time. I thought it seemed a bit off. I checked the roasting chart in my cookbook and cooked it at 425 degrees for about 35 minutes. Also, recipe doesn't specify, but make sure you drain the marinade before roasting.  -  04 Apr 2007  (Review from Allrecipes US | Canada)

    by
    81

    This recipe turned out great. I didn't have sherry so I used apple juice, nor did I have apple jelly but added apricot jam. All the flavors worked nicely together, and the meat was so tender. I used the leftover meat and sauce in stir fry the next day....delish!!  -  08 Feb 2003  (Review from Allrecipes US | Canada)

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