roast pork fillet with fig and red wine sauce; oven roasted winter veg

May 28, 2007 at 12:04 pm Leave a comment


~100g pork fillet
~1 dried fig, finely sliced
~2 cloves garlic, finely diced
~1/4 cup good quality red wine
~1 tablespoon chicken stock
~2 tablespoons orange juice

~1 beetroot, chopped into chunks
~1 baby eggplant, chopped into chunks
~1/2 medium sweet potato, chopped into chunks


In a roasting pan, place the beet and sweet potato. Coat in olive oil. Roast at 150 degrees C for 20 mins. In a sautee pan, fry the garlic in a little butter or olive oil until soft. Add the fig and continue frying until the fruit starts to swell. Add the red wine, stock and juice and simmer uncovered until the sauce is almost reduced. Turn the heat off, place the lid on the pan and set to one side.

Remove the roasting pan from the oven and add the eggplant and pork fillet. Stir to coat with oil and return to the oven for a further 10-12 mins.

To serve, slice the pork fillet and arrange on a plate with the veges. Top the pork with the sauce and serve immediately.

Serves 1 as a main course. Calories in this dish: approximately 250.

A big, bold, fruity red wine would go beautifully with this dish. Something like a young Cabernet blend would be perfect.


Entry filed under: Uncategorized.

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