Sweet pear adds a surprising flavour edge to this delicious roast pork dish. Pork fillet is coated in a mix of pear, garlic white wine and extra-virgin olive oil before being baked until soft and tender.
- 675g pork fillet
- 150ml extra-virgin olive oil
- 125ml white wine
- 1 garlic clove
- 1 tsp. freshly chopped rosemary
- 1 tsp. sea salt
- 1 tsp. ground pepper
- 1 pear, peeled, cored (has to be soft)
- 4 shallots
Slice the pork fillet in half lengthways. Preheat oven to 190C.
Mash the pear with the oil, wine, garlic, rosemary, salt and pepper. Peel and finely chop the shallots and stir in. Press the coating all over the outside of the pork. Bake, covered in foil, for 45 minutes or until cooked through to your liking.
To serve, leave to sit for 10 minutes under foil and then slice thinly.