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Method

  1. Slice the fillets into 2cm rounds.
  2. Heat the oil on fry pan and pan fry the fillets for 2-3 minutes.
  3. Mix together the marmalade, mustard, sauce and vinegar and pour over the fillets.
  4. Simmer gently for 3-5 minutes until the sauce has reduced and browned.

To serve

Serve with mashed potato and steamed watercress or spinach.

Tips/Hints
  • Also tastes great with apricot jam instead of marmalade.
  • Only turn the pork once.
  • Spoon a tablespoon of prepared mustard through the potatoes.
  • Serve for lunch with crusty bread and a crisp green salad.

Marmalade & Mustard Pork Fillet

Clock
Preparation: 5 mins
Cooking: 10 mins
Serves: 4

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Ingredients

  • 500g whole 100% New Zealand Trim Pork fillets (2-3)
  • 1 tablespoon canola oil
  • 1/2 cup marmalade
  • 2 tablespoons Dijon or prepared mustard
  • 2 tablespoons sweet chilli sauce
  • 1/4 cup white wine vinegar
View all recipes that use the Fillet (Trim Pork) cut
View all recipes that use the Panfry (Trim Pork) method

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