Pork fillet with apples and dates

Pork fillet with chorizo, apples and dates

Ingredients

• 100g Spanish chorizo sausage, sliced
• 1 carrot, chopped
• 1 parsnip, chopped
• 1 tbsp Italian parsley, chopped
• 12 large Medjool dates
• 1 apple, roughly chopped
• 400g pork fillet
• 2 tbsp olive oil
• 50ml port wine
• 200ml chicken stock
• 100ml Benna fresh cream

Method

1. Preheat the oven to 180°C.
2. Trim the pork fillet of any fats.
3. Seal the pork fillet in a skillet until browned on all sides and place in a roasting dish on top of some chopped root vegetables.
4. Roast for 15 mins.  
5. Remove the pits from the dates.
6. Cook chorizo in heavy small skillet over medium heat until browned and cooked through, stirring frequently and breaking up lumps with spoon, about 5 mins.
7. Drain off the fat and add the dates and apples.
8. Add parsley pour in the port wine, chicken stock and finish off with the cream.
9. Heat two plates.
10. Take the pork fillet out of the oven and allow to rest for 2 mins and then carve into thick slices.
11. Place the pork slices onto the heated plates and top with the chorizo, date and apple sauce. 

This recipe first appeared on Gourmet Today TV, aired on TVM on 11 March, 2016.

Want to try this delicious dish but don't want to do the cooking? The Preca sisters have put this on their specials menu for this week only at Palazzo Preca and The King's Own Band Club, both in Valletta.