Father's day feast
Our dads deserve to be spoiled on Father's Day and this delicious pork fillet is not something we would usually whip up during the week.
Pork fillet with cherry chutney
2x 300g pork fillets
1 medium orange
1 small onion, chopped
1 Granny Smith apple, cored and chopped
1 cup dried cherries
1/3 cup cider vinegar
¼ cup brown sugar
1 tbsp fresh ginger, peeled and grated
2 tsp dried tarragon
¼ tsp salt
2 tsp black pepper
1. For the chutney, grate one teaspoon of orange peel and squeeze a third cup of juice into a saucepan. Add onion, apple, cherries, vinegar, sugar, and ginger. Heat to boiling on high. Reduce heat to medium and cook for eight to ten minutes or until slightly thickened. Spoon chutney into serving bowl – makes just over two cups.
2. Combine tarragon, salt, and black pepper in a roasting pan. Pat pork dry with paper towels and rub with tarragon mixture, pressing in to coat.
3. Place the pork on medium to hot coals for 10-15 minutes until cooked through. Or cook the pork in the oven at 180ºC for 20 minutes until golden and cooked through.
4. Allow the meat to stand for 10 minutes before serving.
Tip: Wrap meat in tinfoil while it stands to keep it warm and retain the juices. Slice and serve with the chutney.