About this recipe:A pork fillet is seared, coated with a sweet and tangy blend of crab apple jelly and balsamic vinegar, then baked with onions and apples for a delicious autumn dish.
1 tablespoon olive oil
1 large pork fillet (about 550g in total)
coarse sea salt and freshly ground black pepper to taste
2 teaspoons chopped fresh parsley
1/2 sweet onion, diced
1 Gala apple, cut into chunks
120ml Riesling wine
1 (340g) jar of crab apple jelly
2 tablespoons balsamic vinegar
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Method Prep:15min › Cook:30min › Extra time:10min › Ready in:55min
Preheat an oven to 180 C / Gas 4. Grease a baking dish large enough to hold the pork fillet without folding it.
Heat the olive oil in a large pan over medium-high heat; brown the pork fillet on all sides. Remove the browned fillet to the prepared baking dish. Sprinkle all sides of the pork with salt, pepper and chopped parsley.
Cook and stir the onion and apple in the same pan over medium heat until the onion becomes soft, about 5 minutes; pour in the wine. Scrape all the browned flavour bits off the bottom of the pan and stir to help dissolve them into the wine. Bring to the boil; pour the onion, apple and wine mixture over the pork.
Mix together the apple jelly and balsamic vinegar in a bowl until the mixture is smooth and without lumps. Spread the mixture all over the pork.
Bake fillet in the preheated oven until cooked through, 30 to 45 minutes. Allow the pork fillet to rest for 10 minutes before slicing. Serve each slice with a spoonful of the apple-onion mixture.