Pork fillet with clementine and honey glaze

    1 hour

    This is a substantial dish full of South African sunshine, the sweet ClemenGold® clementines tenderise and flavour the meat and the juices add to the salad. Yummy!

    4 people made this

    Serves: 4 

    • 1 ClemenGold® clementines, zested and juiced
    • 1 tablespoon soy sauce
    • 2 teaspoons runny honey
    • 1 teaspoon black pepper
    • 2 pork fillets
    • 1 bunch asparagus
    • 200g cooked new potatoes
    • 8 spring onions
    • 2 ClemenGold® clementines
    • 2 heads endive
    • For the dressing
    • 50ml olive oil
    • 15ml white wine vinegar
    • 1 teaspoon Dijon mustard
    • salt and pepper to taste

    Prep:10min  ›  Cook:20min  ›  Extra time:30min marinating  ›  Ready in:1hr 

    1. In a baking dish, mix the ClemenGold zest and juice together, then add the soy sauce, honey and black pepper and roll the pork fillet in it. Cover and leave for up to 2 hours.
    2. When nearly ready to eat, heat up a frying pan, add a little oil and pan-fry the pork fillets until cooked throughout and caramelised, 15 to 20 minutes. Rest for 5 minutes when cooked.
    3. While they are cooking, heat a griddle pan up until smoking hot, lightly oil the asparagus, potatoes and spring onions and chargrill for about 8 minutes. Then take off and leave to the side.
    4. Peel the remaining 2 ClemenGolds and then slice into rounds.
    5. Trim the endive and break into separate leaves. Then mix all the dressing ingredients together and season.
    6. To assemble mix the ClemenGolds, spring onions, potatoes asparagus, endive and dressing together, then slice the pork, and arrange onto serving plates.

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