Pork With ClemenGold Glaze
This delightful recipe features juicy pork fillets infused with the vibrant flavors of ClemenGold citrus, soy sauce, honey, and cracked black pepper. The fillets are pan-fried to perfection, creating a caramelized exterior and tender inside. This dish is complemented by charred asparagus, potatoes, and spring onions, along with a zesty dressing made with olive oil, white wine vinegar, and Dijon mustard. The refreshing addition of ClemenGold slices and endive leaves adds a burst of freshness to each bite. A flavorful and satisfying meal awaits with this easy-to-follow recipe.
— Constant Cookbook
Ingredients
- Juice and zest of one ClemenGold
- 1 tsp. cracked black pepper
- 1 tbsp. soy sauce
- 2 tsp. runny honey
- 2 x 300/400g pork fillets trimmed
- 8 spring onions, trimmed
- 1 bunch of asparagus, trimmed
- 2 heads endive
- 200g cooked new potatoes
- 2 ClemenGold
- For the dressing;
- 50ml olive oil
- 15ml white wine vinegar
- 1 tsp. dijon mustard
Instructions
- In a baking dish, mix the ClemenGold zest and juice together, then add the soy sauce, honey and black pepper and roll the pork fillet in it. Cover and leave for up to 2 hours.
- When nearly ready to eat, heat up a frying pan, add a little oil and pan-fry the pork fillets for about 15/20 minutes until cooked throughout and caramelised. Rest for 5 minutes when cooked.
- While they are cooking heat a griddle pan up until smoking hot, lightly oil the asparagus, potatoes and spring onions and chargrill for about 8 minutes. Then take off and leave to the side
- Peel the ClemenGolds and then slice into rounds.
- Trim the endive and break into separate leaves. Then mix all the dressing ingredients together and season.
- To assemble mix the ClemenGolds, spring onions, potatoes asparagus, endive and dressing together, then slice the pork, and arrange onto serving plates.
Yield
Serves 4
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