Scotch Fillet - Linley Valley Pork

Scotch Fillet

BBQ pork fillet steak with caramelised pears, roasted sweet potato and pickled onion gravy

Prep time

5 minutes

Cook time

25 minutes

Serves

4 people

INGREDIENTS

800g pork fillet, sliced into steaks
Oil
Salt and pepper
600g sweet potato, peeled and diced
2 tablespoons oil
1 teaspoon cumin seeds
400g can pears, drained
2 tablespoons coconut sugar
2 tablespoons traditional powdered gravy mix
1 cup water
150g white cocktail onions, drained and rinsed

TO SERVE

Green salad
Dijon mustard

METHOD

  1. Preheat oven to 190°C.
  2. Toss together the diced sweet potato, oil and cumin seeds in a large bowl and bake on a lined oven tray for 20 minutes.
  3. Place the drained pears onto a lined baking tray and sprinkle with coconut sugar. Allow to sit for 2 minutes then place into the oven for 8-10 minutes with the sweet potatoes until pears have caramelised. Remove and set aside.
  4. Heat a griddle pan or BBQ over a medium heat for 2 minutes. Cook the pork fillet steaks for 4-5 minutes each side. Remove pork fillet steaks from the pan and allow to rest in a warm place.
  5. Dissolve the gravy powder in the water in a small saucepan and whisk over a low heat until the gravy boils and thickens. Stir in the cocktail onions.
  6. Serve the pork fillet steaks on each plate with the sweet potatoes, caramelised pears and drizzle with the pickled onion gravy.

GENERAL INFORMATION

Remember to let your fillets rest for 2 minutes prior to serving. Pork fillets can be enjoyed with a hint of pink for delicious succulence.

If your pork fillet steaks are sliced thick, then finish off in the oven for a couple of minutes.