serves
4
prep
10 minutes
cook
15 minutes
difficulty
Easy
serves
4
people
preparation
10
minutes
cooking
15
minutes
difficulty
Easy
level
Ingredients
- 500 g pork fillets
- 40-50 ml olive oil
- Zest of ½ a lemon, plus juice for dressing.
- 200 g good quality pancetta, thinly sliced
- 2 large ripe peaches, peeled and roughly chopped or 200g of drained tin peaches
- 2 tbsp seeded mustard
- 1 tsp red wine vinegar
- 1 fennel bulb, finely sliced (reserve some fronds for garnish)
Instructions
- Preheat oven to 180°C.
- Briefly marinate the pork in 20 ml olive oil, a pinch of salt, a good crack of pepper and the lemon zest.
- Seal off the pork in a pan on high heat until golden brown on the outside. Turn over and continue cooking for 2 minutes. Let rest for a few minutes.
- Wrap pancetta around each piece of pork, with the seam on the base, and arrange on a greased oven tray. Roast for 8 to 12 minutes.
- Meanwhile, sauté the peaches on a medium heat in 10 ml of olive oil until caramelised. Once the peaches start to colour, add mustard and cook, stirring, for one minute. Deglaze with red wine vinegar and ¼ cup of water, then purée in a blender with a pinch of salt and pepper.
- Take fennel, add lemon juice, a glug of oil and a pinch of salt. Toss.
- Allow the pork to rest, then slice into medallions. Serve with the peach sauce and fennel salad.
Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
