Pork fillet with sweet potato and rose harissa mash
This recipe has an amazing combination of ingredients, most of them typical of North-Africa, apart from the pork.
A dinner-party recipe if I ever saw one!
- 4 small sweet potatoes
- 100g ground almonds
- 4 large oranges
- 4 garlic cloves
- 2 tablespoons fresh parsley
- 2 tablespoons runny honey
- ½tbsp dried oregano
- 4tbsp olive oil
- 2 pork fillets, about 1kg total weight, trimmed
- 1 tablespoon of Belazu Rose Harissa
- 25g butter
- Preheat the oven to 190° C (375° F - gas 5)
- Leaving the sweet potatoes whole, pierce them all over with a fork and bake for 35-45 minutes or until tender.
- Spread the ground almonds on a baking sheet and cook for a few minutes until evenly golden-watch them like a hawk, they burn easily.
- Put them in a bowl to cool.
- Finely zest the oranges then take two, cut off both ends and, standing them on a flat end, cut off the pith with a small, sharp knife, working from top to bottom following the curve of the fruit. Segment the two oranges.
- Add the zest to the almonds along with the drained segments, then thinly slice the garlic, chop the parsley and add those, along with the honey and oregano. Mix well and season.
- Squeeze the juice from the remaining two oranges; pour into a bowl with the olive oil and season.
- Slice each pork fillet lengthwise, almost but not all the way through., and open out like a book. Divide the almond mixture between the fillets. Bring the edges of the meat together and tie with separate pieces of kitchen string at 2.5cm intervals. Place in a dish and pour over the orange and olive mix.
- Leave these to marinade for 30 minutes.
- Remove the fillets from the marinade and season all over. Heat a roasting-tin on the hob and seal them all over on a medium to high heat for three to four minutes. Transfer to the oven and roast for eight to ten minutes or until cooked through. Remove from the tin and leave to rest in a warm place, covered with foil.
- Remove the sweet potato from the oven. Leave to cool slightly before peeling. Mash well, stir in the harissa paste and season.
- For the pork sauce, add any of the remaining marinade and cooking juices to the roasting-tin, bring to the boil and whisk in the butter.
- Season the sauce.
(Annie Nichols in The Sunday Telegraph-Stella) (SainsburyÂs magazine)
I think it easier to toast the ground almonds using a thin-based frying pan. It's easier to keep your eye on it and you can keep them on the move to stop them burning. A thick based pan retains the heat too well I find.
Making this for 2 people, I halved everything except for the garlic and herbs (and the mash - it freezes well!).
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This recipe originated from the recipe section of Belazu.com
Belazu products used in this recipe
- Belazu Early Harvest Extra Virgin Olive Oil Unfiltered
- virgin-olive-oils.html Belazu Extra virgin olive oil
- Belazu Premier Choix Extra Virgin Olive Oil
- Belazu Rose Harissa
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