Marinated Pork Fillet with Apple and Rosemary Gravy
When I met my husband, there were lots of foods he claimed not to like. Pork was one of them. The only one I have yet to change his mind on is sweetcorn, but I’m working on it 😉 Anyway, he now loves pork and requests this particular dish on a regular basis.
It’s very easy to make, naturally gluten free and pretty quick too. Serve it with a variety of vegetables.
- 500g pork fillet
- juice of 1 lemon
- 1 tsp wholegrain mustard
- 2 tsp gluten free soy or tamari sauce
- 2 tblsp honey
- 2 sprigs fresh rosemary (or 1 tsp dried)
- 350ml apple juice or good quality cider (Weston's Organic is great in this)
- 500ml gluten free pork or vegetable stock
- 1 tsp cornflour
- splash olive oil
- Pre-heat the oven to 200c.
- In a bowl or a roasting dish, mix the lemon juice, mustard, soy sauce, honey and rosemary.
- Trim the pork, removing excess fat. If your fillet/tenderloin is in one piece, you might like to cut it into two shorter pieces - it cooks more quickly and is easier to manage. Put the pork into the bowl or roasting dish with the marinade and ensure it is well coated. Set aside for 10 mins.
- Meanwhile, add the apple juice/cider and the stock to a pan and bring to the boil. Reduce until you have about half the volume of liquid and then reduce heat.
- Heat a heavy bottomed frying pan and add a splash of olive oil. Remove the pork form the marinade, shake off any excess, and add to the hot frying pan, sealing the meat on all sides. Pour the remaining marinade into the pan of stock. Replace the pork in the roasting dish and place in the oven for 15-20 minutes. Remove from oven and allow to rest for 5 minutes before slicing. Add juices to the pan of stock.
- Mix a teaspoon of cornflour with a splash of water (or your preferred flour for thickening) and add to the stock mix. Increase the heat slightly and stir. The cornflour should thicken your gravy slightly, but it should not resemble the thick gravy you get from using granules.
- Serve with fresh seasonal vegetables.