Caramelised pork with pomegranate jus on a bed of greens

Pork fillet is a delicious, affordable cut of meat that works well with sweet-and-sour flavours. You can also garnish it with toasted slivered almonds, crushed pistachios or crispy onion sprinkles.

Serves: 4


400g, cut into medallions pork fillets
salt and pepper
2 tsp olive oil
1/2 cup pomegranate juice
1 tbsp caster sugar
Juice of half a lemon
200g top and tailed green beans
200g asparagus
to garnish pomegranate rubies


Season the pork with salt and pepper, and brown it in the olive oil until cooked through (2-3 minutes). Keep the juices in the pan. To make the pomegranate jus, mix the juice and caster sugar in a small saucepan and reduce for 10-15 minutes until slightly thick. When cool, add lemon juice. Blanch the beans and asparagus in salted water for 3-4 minutes until tender, but still bright green. Drain and arrange on a platter. Caramelise the pork in the same pan it was cooked in by adding the pomegranate jus. Place it back on the heat for 3-5 minutes until sticky. Serve on top of the beans and asparagus. Garnish with pomegranate rubies. Serve with pilau rice or sweet potato mash.

Recipe by Hannah Lewry, courtesy City Press iMagazine.

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