Roast pork fillet with apple sherry sauce
Here's a great recipe for pork fillet. The whole fillet is marinated overnight before roasting and serving with an apple and sherry sauce.
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
- 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.
- Preheat oven to 160 C / Gas mark 3.
- Bake fillets in a roasting tin in preheated oven until internal temperature reaches 70 C. Baste the pork occasionally while cooking.
- 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:
(146)
Reviews in English (117)
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
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)
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)