Asian-Inspired Pork Fillet by Marc Pugh
Prep time: 15 mins
Cooking time: 45 mins
Not Too Tricky
Serves:
4
Espresso Pork Fillet with Cannellini Mash
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A marinade combined with expresso black coffee lends a distinctive taste twist to this roast pork fillet dish.
Prep time: 20 mins
Cook time: 40 mins
Serves: 4
Cooking Skill: Easy
Ingredients
1x 450g lean pork fillet
For the espresso marinade
50ml
prepared espresso or black coffee, cooled
1
garlic clove, peeled and finely chopped or 1 teaspoon garlic purée
2 teaspoons
Dijon or wholegrain mustard
1 tablespoon
balsamic or red wine vinegar
½ teaspoon
dried thyme
For the Cannellini Mash
2 teaspoons oil
3 x 400g cans cannellini beans, drained (reserving 1 tablespoon of the water)
1 garlic clove, peeled and crushed or 1 teaspoon garlic purée
Juice of 1 lemon
1-2 tablespoons freshly chopped parsley
Pinch chilli flakes, optional
Method
Step 1
In a large shallow bowl mix the marinade ingredients together and season. Add the pork, coat on both sides, cover and marinate for at least 10 mins (or overnight in the fridge if you have the time).
Step 2
Preheat the oven to 180°C, 160°C Fan, Gas Mark 4. Place the pork in a small roasting tin, pour over the marinade and roast in the oven for 25-30 minutes, basting occasionally with the marinade until the pork is caramelised but still juicy. Remove from the oven and allow the pork to rest in the sauce.
Step 3
For the mash, heat the oil in a pan for 1-2 minutes then add the beans and garlic. Warm gently for 5 minutes. Remove the pan from the heat add the reserved water from the beans and mash, according on the texture required. Add the lemon juice, parsley and chilli flakes, if used. Cut the fillet into slices and serve with the mash, sauce and seasonal vegetables.
Step 4
If preferred, replace the cannellini mash with mashed potatoes.
Tips and Serving Suggestions
If time allows, marinate the fillet the night before.
Method
Step 1
In a large shallow bowl mix the marinade ingredients together and season. Add the pork, coat on both sides, cover and marinate for at least 10 mins (or overnight in the fridge if you have the time).
Step 2
Preheat the oven to 180°C, 160°C Fan, Gas Mark 4. Place the pork in a small roasting tin, pour over the marinade and roast in the oven for 25-30 minutes, basting occasionally with the marinade until the pork is caramelised but still juicy. Remove from the oven and allow the pork to rest in the sauce.
Step 3
For the mash, heat the oil in a pan for 1-2 minutes then add the beans and garlic. Warm gently for 5 minutes. Remove the pan from the heat add the reserved water from the beans and mash, according on the texture required. Add the lemon juice, parsley and chilli flakes, if used. Cut the fillet into slices and serve with the mash, sauce and seasonal vegetables.
Step 4
If preferred, replace the cannellini mash with mashed potatoes.
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