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PORK & ROSES

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Recipe featured on bthings.me

Spicy pork medallions with exotic, sweet, rosy apples – strange yet delicious. Middle Eastern cooking is noted for its interesting spice combinations, but also a little bit of sweet with meat; something which is quite familiar to the South African palate. The original inspiration calls for a spice mix called Ras el Hanout – a thirteen-spice blend, used often in Moroccan cuisine.

Ingredients

  • 1 tsp (5ml) sweet paprika
  • 1 tsp (5ml) ground cumin
  • 1 tsp (5ml) ground coriander
  • 1 tsp (5ml) ground cinnamon
  • 1 tsp (5ml) turmeric
  • ½ tsp (2.5ml) ground ginger
  • ½ tsp (2.5ml) black pepper
  • 2 cloves garlic, crushed
  • 2 Tbsp (30ml) olive oil
  • Juice of half a lemon
  • A few drops of rosewater (optional)
  • 1 pork fillet, about 500g
  • Apples in Rosewater Syrup:
  • 2 medium tart apples, like Granny Smith
  • ½ cup sugar
  • 2 strips of lemon zest
  • 2 tsp (10ml) rosewater

Instructions

  • 1. For the marinade, mix all the spices, garlic, oil and lemon in a non-reactive bowl (glass or ceramic is best).
  • 2. Slice the pork fillet into four medallions and cover in the marinade. Leave to marinate for an hour or two.
  • 3. Meanwhile, slice the apples in 1 cm slices and place in a saucepan. Cover with water and bring to the boil. Turn the heat down and poach for 10 minutes.
  • 4. Remove the apple slices from the liquid and add the sugar and lemon zest. Gently heat until the sugar is dissolved. Once the sugar is dissolved, allow to simmer without stirring for 15 minutes.
  • 5. Add the rosewater and carefully return the apples to the pan to poach for a further 15 minutes on a low temperature. Remove the lemon zest before serving.
  • 6. Preheat the oven to 200°C. Place an ovenproof dish in the oven to heat up.
  • 7. Heat a frying pan to medium high heat. Sear the pork on all sides and place in the oven for 15-20 minutes. If your frying pan is ovenproof, go straight from the stove to the oven!
  • 8. Once the meat is done – pork should be well cooked, but not dry – remove from the oven and allow to rest of 5 minutes.
  • 9. Serve with the apples and a light drizzling of the syrup and a lemony couscous or steamed cauliflower rice.
  • 10. Tips:
  • 11. Rosewater is available in the baking section in most supermarkets or at your local spice shop.
  • 12. In winter, you can poach quinces in the rosewater syrup. This is lovely with the pork but also amazing with ice cream or a scoop of thick yoghurt.
  • 13. For a larger crowd, consider a pork roast. Marinate as above and roast in the oven.
  • 14. The pork can be substituted for chicken breasts or chicken pieces, roasted in the oven.

Instructions

  • 1. For the marinade, mix all the spices, garlic, oil and lemon in a non-reactive bowl (glass or ceramic is best).
  • 2. Slice the pork fillet into four medallions and cover in the marinade. Leave to marinate for an hour or two.
  • 3. Meanwhile, slice the apples in 1 cm slices and place in a saucepan. Cover with water and bring to the boil. Turn the heat down and poach for 10 minutes.
  • 4. Remove the apple slices from the liquid and add the sugar and lemon zest. Gently heat until the sugar is dissolved. Once the sugar is dissolved, allow to simmer without stirring for 15 minutes.
  • 5. Add the rosewater and carefully return the apples to the pan to poach for a further 15 minutes on a low temperature. Remove the lemon zest before serving.
  • 6. Preheat the oven to 200°C. Place an ovenproof dish in the oven to heat up.
  • 7. Heat a frying pan to medium high heat. Sear the pork on all sides and place in the oven for 15-20 minutes. If your frying pan is ovenproof, go straight from the stove to the oven!
  • 8. Once the meat is done – pork should be well cooked, but not dry – remove from the oven and allow to rest of 5 minutes.
  • 9. Serve with the apples and a light drizzling of the syrup and a lemony couscous or steamed cauliflower rice.
  • 10. Tips:
  • 11. Rosewater is available in the baking section in most supermarkets or at your local spice shop.
  • 12. In winter, you can poach quinces in the rosewater syrup. This is lovely with the pork but also amazing with ice cream or a scoop of thick yoghurt.
  • 13. For a larger crowd, consider a pork roast. Marinate as above and roast in the oven.
  • 14. The pork can be substituted for chicken breasts or chicken pieces, roasted in the oven.
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About Chef

Billie Lambrechts

A new-comer to the Cape Town foodie scene, Billie spent her formative years around the kitchen table. For her, cooking is all about a passion for good food and ...