Pork fillet with prickly pear jam
Pork goes well with fruit. Think applesauce. Michael Diacono makes a pork recipe with an unlikely fruit – the prickly pear – using prickly pear jam as well as the juice of the prickly pear for a sweet and sticky sauce.
15 October 2016, 4:35pm
Rachel Zammit Cutajar
Rachel Zammit Cutajar
1 min read
Pork fillet with prickly pear jam
Ingredients
- 1 pork fillet
- 1 fennel bulb
- 1 clove garlic
- 4 - 5 prickly pears
- 1 glass white wine
- Few sage leaves
- 2 tbsp prickly pear jam
Method
- Cut the pork fillet into medallions and season.
- Chop the fennel bulb into bite size chunks and sauté in olive oil with the garlic.
- Add the medallions to the pan.
- Place the peeled prickly pears into a food processor and the pass through a sieve to remove the seeds and pulp.
- Add the white wine and the sage and allow to bubble until the alcohol evaporates.
- Add the jam and the prickly pear juice and season with salt and pepper.
- Allow to simmer for 5-8 mins until the pork is cooked through.
- Serve with boiled potatoes.
This recipe first appeared on Gourmet Today TV, aired on TVM on 15 October, 2016.
Rachel Zammit Cutajar graduated in economics from the University of Malta...
