Fillet of pork with honey and sesame seeds, carrot and ginger sauce

servings4
60 minutes

Ingredients

Pork Fillet

  • 60g of salted butter
  • salt
  • black pepper
  • 2 pork fillets, each weighing 375g, trimmed
  • 25ml of rapeseed oil
  • 2 tbsp of clear honey
  • 4 tbsp of sesame seeds

Ginger sauce

  • 275ml of carrot juice
  • 1 piece of fresh ginger

Garnish

  • 1 handful of baby spinach leaves
  • 1 handful of chervil
  • 1 pinch of fresh tarragon

Method

1
Preheat the oven to gas 200°C/Gas mark 6. Meanwhile, heat a frying pan until hot, add the rapeseed oil and 30g of the butter
  • 30g of salted butter
  • 25ml of rapeseed oil
2
Once the butter is foaming, add the pork fillets and fry, turning occasionally, until golden-brown on each side. Season, to taste, with salt and freshly ground black pepper
  • 2 pork fillets
  • salt
  • black pepper
3
Remove the fillets from the pan and place onto a plate. Drizzle with the honey and coat well with the sesame seeds. Transfer the sesame-coated pork fillets to a trivet in a roasting tray and place into the oven to cook for 10-12 minutes, or until completely cooked through
  • 2 tbsp of clear honey
  • 4 tbsp of sesame seeds
4
While the pork fillets are roasting, peel and finely chop the ginger and then squeeze into a tea towel to catch the juice. Place the carrot juice and ginger juice into a pan over a medium heat and bring to the boil. Cook to reduce to about 150ml of liquid, then slowly whisk in the rest of the butter. Season, to taste, with salt and freshly ground black pepper and set aside
  • 275ml of carrot juice
  • 30g of salted butter
  • salt
  • black pepper
  • 1 piece of fresh ginger
5
Remove the pork fillets from the oven and leave them to rest in a warm place for five minutes. When ready to serve, carve the pork into thick diagonal slices and place on the centre of each plate. Spoon over the carrot and ginger sauce. Garnish with a few baby spinach leaves, tarragon and chervil
  • 1 handful of baby spinach leaves
  • 1 handful of chervil
  • 1 pinch of fresh tarragon