Peppered pork fillet with orange and garlic jus

Name: Peppered pork fillet with orange and garlic jus
Prep time: 25 min
Cook time: 25 min
Total time: 50 min
Yield: Serves: 4
Ingredients: 100 g butter; 4 cloves garlic, very finely chopped; 200 ml white wine; 200 ml orange juice; 1 chicken stock cube (see tips); 600 g pork fillet; 1 tablespoon course ground black pepper; 1 tablespoon whole coriander seeds; 1 tablespoon course sea salt; 1 tablespoon dried parsley; 2 tablespoons olive oil

Preparation info

Serves:
4

Difficulty
Medium
Ready in
50 min

Appears in

Lucy's Food

By Lucy Cufflin

Published 2013

About

Naomi, a great foodie friend and colleague in France, came up with this one. The ‘jus’ is stunning and versatile – try it on confit of duck, pork chops or venison steak as well. It is fruity, rich and garlicky all at the same time.

Ingredients

600 g pork fillet
1 tablespoon course ground black pepper
1

Main course
Gluten-free

Method

Put all the jus ingredients into a saucepan and bring to the boil. Allow to boil furiously until the liquid has reduced to 150–200ml (measure it!). This will take at least 20 minutes, but keep an eye on it so it does not go too far and burn. Season well with salt and pepper. The sauce should be syrupy. This can be made up to 3 days ahead and stored in a jar or covered bo