Showing posts from February, 2023

Pork Fillet with Seville Oranges

Marmalade is a joyous thing but I think it's worth making much wider use of Seville oranges.  They're sharp enough to be used in dressings in the place of lemons, for instance, and that dressing will work very well with roasted veg. They also work in sauces. Duck is a traditional choice but, for a change, try cooking pork fillet in an orange sauce. Apart from the oranges, this sauce is made up of ingredients that I tend to have to have knocking around in the kitchen, but it's possible to make substitutions with your chosen favourites. The important thing is to get the sweet and sour balance just the way you like it. If you want to use other types of orange, then they'll probably be (significantly) sweeter, so reduce the amount of maple syrup you use and, maybe, add a little lemon juice. This will serve 2. 1 pork fillet (tenderloin) Juice of 5 or 6 Seville oranges - about 150ml will be ideal 3 or 4 tsp maple syrup (add more or less to taste) 1 tsp dark soy sauce 1 tsp sw