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. 

Pork fillet with prickly pear jam


  • 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


  1. Cut the pork fillet into medallions and season.
  2. Chop the fennel bulb into bite size chunks and sauté in olive oil with the garlic.
  3. Add the medallions to the pan.
  4. Place the peeled prickly pears into a food processor and the pass through a sieve to remove the seeds and pulp. 
  5. Add the white wine and the sage and allow to bubble until the alcohol evaporates.
  6. Add the jam and the prickly pear juice and season with salt and pepper.
  7. Allow to simmer for 5-8 mins until the pork is cooked through.
  8. Serve with boiled potatoes.

This recipe first appeared on Gourmet Today TV, aired on TVM on 15 October, 2016. 

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