When you taste the flavour of this dukkah crusted pork fillet with honey glazed carrots, you’ll be hooked. With a crunchy middle eastern spice coating, and sweet honey glazed carrots, this will become your ‘go to’ dish that will certainly impress family and friends.
dukkah crusted pork fillet with honey glazed carrots
- 2 x 400g Ritchies pork fillets (approximate size)
- 6 tablespoons dukkah
- sea salt and freshly ground black pepper
- 3 tablespoons extra virgin olive oil
- 1 clove garlic peeled and sliced
- 1 bunch baby or Dutch carrots
- 2 tablespoons white wine vinegar
- 1 tablespoon runny honey
- 1½ teaspoon ground cinnamon
- ½ cup Greek style natural yoghurt
- 1 small clove of garlic crushed
- ½ teaspoon cumin
- sea salt and pepper
dukkah crusted pork fillet with honey glazed carrots method
Preheat oven to 200oC. Trim any sinew from the pork fillets, season with salt and roll thoroughly in the dukkah.
Heat a large ovenproof frying pan on a medium high heat. Add 2 tablespoons of olive oil to the pan and fry the pork fillets to seal them, turning continually for about 3 minutes. They are ready when golden brown all over but still soft to the touch. Transfer to the oven and cook for about 15 minutes turning halfway or until just cooked through. Remove from the oven cover with foil and allow to rest for 10 minutes before serving. While the pork cooks, make the yoghurt sauce.
In a small bowl mix the yoghurt, cumin and garlic and season to taste, cover with cling film and chill until ready to serve. Peel the carrots and cut the tops off, leaving about 2 cm of green stalks for decoration. In a small frying pan on a medium heat, add 1 tablespoon of olive oil then the carrots and cook turning occasionally for about 2 minutes, add 1 clove of sliced garlic. Fry for 2 minutes turning often, add the honey, cinnamon and wine vinegar, stir well and cook for another 2 minutes.
When you’re ready to serve, cut the pork in thick slices and plate up with the honey roasted carrots dolloped with garlic and cumin yoghurt sauce and a fresh green salad.
Serves 4. Prep time 10 minutes. Cooking time 25 minutes.