Fay Ripley's pork fillet recipe
by Fay Ripley | 4 comments | Print recipeTweet
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Seriously good. When I want to show off, this is my number one choice. My other tactic is a low neckline and a push-up bra.
At a glance
- Cuisine British
- Recipe Type Main
- Difficulty Easy
- Preparation time 15 mins
- Cooking time 35 mins
- Serves 4 people
- 800 g (28.2oz) Pork fillets, trimmed
- 1 tbsp Olive oil
- 1 tsp Cornflour
- 350 ml (12.3fl oz) Chicken stock
- 3 tbsp Freshly squeezed orange juice - For the marinade
- 1 tbsp Light soy sauce - For the marinade
- 2 tbsp Maple syrup - For the marinade
- 1 tbsp Olive oil - For the marinade
- 1 tsp Grated ginger - For the marinade
- 2 Garlic cloves crushed - For the marinade
- 0.5 tsp Chinese five spice - For the marinade
- Mix all the marinade ingredients in a large plastic container, add the pork and turn in the marinade to coat all over. Cover and pop in the fridge overnight.
- When ready, pre-heat the oven to 180°C (fan), 200°C, gas mark 6.
- In a non-stick frying pan add the olive oil, brown the pork fillets on all sides over a high heat. Then transfer to a roasting tray and roast for about 20-30 minutes. When they are ready, wrap in foil and rest for 5 minutes or so.
- Meanwhile, mix the cornflour with 2 teaspoons of water and add to the marinade. Using the same frying pan, pour in the marinade mix and let it boil for about 10 minutes. Add the stock and let it reduce down. Sieve. Slice the pork fillets diagonally and pour the sauce over.
- Serve with a squash and sweet potato mash and some steamed bok choi or my recipe for sexy spinach. Season on your plate.
- For babies and kids; they really like the sweetness but I keep the baby's portion sauce free.
Taken from Fay's Family Food
Published by Penguin