Roasted Pork Fillet

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PorkFillet1

This is one of my favourite recipes to prepare if you are looking for dinner in a flash!  The Woolworths Chinese 5 Blend (not to be confused with Five-spice powder) works magic with pork, chicken or beef.  It has some or other tenderising effect on the meat, which makes it juicy and very tasty!  The ingredients are:  ginger, garlic, star anise, fennel seeds, szechuan pepper, cinnamon, coriander, cloves, black pepper & cardamom).  It is mild enough to give to kids!

15 ml Woolworths Chinese 5  Blend
5 ml salt
15 ml olive oil
± 1 kg pork fillet or 2 x 500 g fillets

Sauce
100 ml cream

  1. Check that the oven is empty and that the rack is on the middle level.
  2. Pre-heat the oven to 200 º C and grease an ovenproof dish with non-stick cooking spray.
  3. Combine the Chinese Five Blend and the salt in a small mixing bowl and set it aside.
  4. Measure the oil into a 2nd small mixing bowl and set it aside.
  5. If you have one large fillet, place the fillet in the dish and brush on all sides with the oil.
  6. Sprinkle the spice mixture on both sides of the fillet.
  7. If you have two smaller fillets, brush with oil on all sides, sprinkle with the salt and the spice and place the one fillet on top of the other fillet to get a uniform shape.  The thin end of the one fillet must be with the thick end of the other fillet.
  8. Tie the fillets with silicone food ties and transfer it to the dish.
  9. Roast for about 25 minutes to 40 minutes until done to your liking.
  10. Transfer the fillet to a chopping board and set it aside to rest for at least 10 minutes.
  11. To test if the pork is cooked, make a small cut into the meat with a utility knife. The meat should be white, not pink.
  12. Slice the pork fillet into neat medallions.
  13. Pour the cream into the dish and stir to collect the juice and spices.
  14. Transfer the mixture to a saucepan and heat while stirring.  If the pork is still a little underdone, it can be added to the sauce.
  15. Serve with baby carrots, sweet potatoes and steamed romanesco.

4 to 6 servings

Variation
The pork can be substituted with chicken fillets.

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