Pork fillet with apple gravy

    1 hour 10 min

    The sweet-and-sour flavour of this gravy imparts an unusual and special taste to pork. Pork is first browned in a frying pan, and is then roasted in the oven. Serve with rice or mashed potatoes.

    3 people made this

    Serves: 4 

    • 500g pork fillet
    • 1/2 teaspoon salt
    • 1/2 teaspoon ground black pepper
    • 1 teaspoon ground caraway or coriander seeds
    • 3 cloves garlic, crushed
    • 3 tablespoons oil
    • 2 to 3 leeks, minced
    • 2 tart green apples, such as Granny Smith, peeled, cored and sliced thinly
    • 2 red or yellow apples, peeled, cored and sliced thinly
    • 1 teaspoon plain flour
    • 1 tablespoon water
    • 180ml apple juice
    • 2 tablespoons double cream

    Prep:15min  ›  Cook:45min  ›  Extra time:10min resting  ›  Ready in:1hr10min 

    1. Bring the pork fillet up to room temperature, this will help it cook more evenly.
    2. Preheat your oven to 200 C / Gas 6.
    3. Combine the salt, pepper, caraway seeds and garlic and mix thoroughly. Rub the pork all over with the herb mixture.
    4. Add 1 tablespoon oil in a frying pan over a high heat and brown the pork fillet on all sides until golden brown, about 8 minutes. Transfer the pork fillet to a roasting rack placed inside a roasting pan.
    5. Roast for 30 minutes (the internal temperature should reach 70 C on your meat thermometer). Remove from the oven, cover with aluminium foil to keep warm and let the meat stand for about 10 minutes before slicing.
    6. Meanwhile, make the gravy. Warm 2 tablespoons oil in the same frying pan used to brown the pork then add the leeks, apples and salt and pepper. Cook and stir for about 5 minutes, until the mixture becomes light brown in colour. Transfer to a bowl and set aside.
    7. Sprinkle the flour into the frying pan then pour in the water and whisk over a medium heat. Whisk in the juice, bring to the boil then allow to boil until reduced by half, whisking frequently to avoid lumps. Remove from the heat and stir in the cream. Pour the gravy over the apples and mix carefully.
    8. To serve, cut the pork into thick rounds and place on a warm plate. Spoon the apple gravy on top and serve.


    Feel free to use onions instead of leeks. If using onions, slice into half rings.

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