Colin’s all-time favourite meat to cook is a pork fillet, because you can cook it in a variety of ways, it’s fast, and of course, it’s delicious.
Mandarins are a match made in heaven for pork, so Colin will show you how to make a sweet and aromatic glaze to go on your succulent pork fillets. Cooked with colourful seasonal vegetables, this is going to be your new favourite winter warmer.
Ingredients
Method
Preheat oven to 200°C/180°C fan-forced.
For the Glaze, juice 10–12 of the mandarins (you will need about 2 cups of strained juice). Heat cinnamon and star anise in a medium saucepan on medium heat for 30 seconds or until fragrant. Cool slightly. Add juice, ginger, marmalade, mustard and chilli. Bring to boil. Simmer for 10-12 minutes, or until slightly thickened, glossy and reduced by half. Remove from heat.
Peel remaining mandarins and remove pith. Slice into thick rounds. Season pork. Heat oil in a large ovenproof frying pan or flameproof baking dish on high heat. Add pork and sear, turning, until browned on all sides. Remove pork to a plate.
Add carrot, capsicum, green onion and garlic to same pan. Toss to coat in oil. Top with pork. Spoon over glaze. Bake for 15-18 minutes, adding mandarin slices in last 5 minutes, or until cooked to your liking. Remove pork to a plate. Cover with foil and rest for 5 minutes.
With a slotted spoon, remove vegetables and mandarin to a serving plate. Return pan and cooking juices to a medium-high heat. Simmer for 5 minutes until glaze has thickened. Serve sliced pork with extra glaze, vegetables and steamed rice.
Cook’s tip
Add more mandarin juice to baking dish as needed.
