Recipe and Step to Make Crumbed Pork Fillet

Source: freepik.com

Ingredients:

1kg Piece of Freedom Farms pork fillet

1 egg

Panko crumbs to coat

Olive oil

Salt + Black pepper

1/2 red cabbage

1 Granny Smith apple

1 small red onion

2 Tbsp olive oil

1 Tbsp carraway seeds

1 Tbsp brown sugar

Salt + black pepper to taste

4 Tbsp red wine vinegar

2 cup beef stock (Campbells ready made)

3/4 cup Pinot noir wine

2 Tbsp butter

4 orange kumaras

Green beans to serve

Method:

Pork Fillet: 

•1kg Piece of Freedom Farms pork fillet

•1 egg

•Panko crumbs to coat

•Olive oil

•Salt + Black pepper

1. Whisk egg and put in shallow bowl, place panko crumbs on flat plate.

2. Trim fillet of any sinew and pat dry with paper towel.

3. Dredge pork fillet in egg, then crumbs.

4. Place on baking sheet and drizzle with oil, season with salt and pepper.

5. Bake in a medium oven at 180 C for 30-40 minutes or until golden.

6. Rest for 10 minutes covered in foil. 

Red Cabbage Braise: 

•1/2 red cabbage

•1 Granny Smith apple

•1 small red onion

•2 Tbsp olive oil

•1 Tbsp carraway seeds

•1 Tbsp brown sugar

•Salt + black pepper to taste

•4 Tbsp red wine vinegar 

1. Finely sliver red cabbage and put in pot.

2. Finely slice onion and apple and add to pot.

3. Add oil + gently saute until limp, stirring often.

4. When softened, add carraway seeds, brown sugar + red wine vinegar and simmer softly until cooked down (approx. 35 minutes and keep warm) 

Pinot Jus: 

•2 C beef stock (Campbells ready made)

•3/4 C Pinot noir wine

•2 Tbsp butter

Put all ingredients in pot, bring to boil then simmer slowly until reduced by 3/4 of volume  (approx. 35 minutes and keep warm) 

Kumara Mash: 

•2 C beef stock (Campbells ready made)

•3/4 C Pinot noir wine

•2 Tbsp butter

1. Peel and dice kumara and season with salt.

2. Boil until tender.

3. Mash with butter until there are no lumps left.

4. To assemble:

5. Place mash on each plate, top with sliced pork fillet, put cabbage to side of mash, add beans, drizzle jus around plate.