Apple glazed pork fillet

    (276)
    55 min

    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.


    2 people made this

    Ingredients
    Serves: 4 

    • 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

    Method
    Prep:15min  ›  Cook:30min  ›  Extra time:10min  ›  Ready in:55min 

    1. Preheat an oven to 180 C / Gas 4. Grease a baking dish large enough to hold the pork fillet without folding it.
    2. 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.
    3. 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.
    4. 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.
    5. 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.

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    Reviews & ratings
    Average global rating:
    (276)

    Reviews in English (206)

    by
    104

    This dish was exceptional! Followed directions precisely, except I doubled apples, and we are not drinkers so I used apple juice instead of wine. Also, I didn't know whether to cover or not, so I covered first half and uncovered last half. An absolute keeper...A++++!!!!  -  18 Mar 2010  (Review from Allrecipes US | Canada)

    by
    71

    This is amazing! I happened to have only Empire apples, and I increased it to 1 1/2 apples. In addition, I only had Chardonnay, which I think worked out well since the dish is a little on the sweet side anyway. Served this with long-grain brown rice and green beans. The sauce spooned over the rice flavored it wonderfully. I will definitely make this again!  -  27 Oct 2009  (Review from Allrecipes US | Canada)

    by
    66

    Perfect for entertaining! I used a 4lb pork loin roast with 5 gala apples. I used 2 cups of apple butter instead of apple jelly, 2 onions, 1 1/2 cups reisling wine, 5 tablespoons balsamic vinegar. Baked in Convection oven at CONV ROAST 325 degrees for 1 1/2 hours. Covered for first hour. Uncover rest of time. Take out when you get an internal temp of 160 degrees. Let sit 10 minutes. So many compliments!!! Served with balsmati rice, spinach salad and rolls.  -  21 Feb 2011  (Review from Allrecipes US | Canada)

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