Roast Pork Fillet with Figs and Red Onions, and Cider Gravy

Name: Roast Pork Fillet with Figs and Red Onions, and Cider Gravy
Prep time: 5 min
Cook time: 30 min
Total time: 35 min
Yield: Serves 4–6
Ingredients: 1 Tbsp wholegrain mustard; 1 Tbsp olive oil, plus extra for drizzling; 1 Tbsp Dijon mustard; salt and freshly ground black pepper; 1 × 900 g pork fillet; maple syrup or rice malt syrup, for drizzling; sprigs of fresh thyme, for garnishing; 2 red onions, cut into sixths; ¼ cup fresh cream or natural yoghurt (optional); ½ cup chicken or vegetable stock; 4 firm figs, halved (or 2 firm pears, cut into sixths lengthways; or stone fruit of your choice); 2–3 large cloves garlic, skin on but ‘smashed’; knob of butter; 1 tsp dried fennel; 1 tsp dried sage; 1 Tbsp plain flour (or gluten free if necessary); ½ cup cider; 2 sweet potatoes, cut into 2 cm cubes

Preparation info

Serves
4–6

Difficulty
Medium
Ready in
35 min

Appears in

Wholesome

By Sarah Graham

Published 2017

About

Ingredients

What you’ll Need

2 sweet potatoes, cut into 2 cm cubes
1 × 900 g pork fillet
salt and freshly ground black pepper<

Main course

Method

What to do

Preheat the oven to 200 °C.
Parboil the sweet potatoes in a large saucepan of salted boiling water for 10–15 minutes, or until they can be easily pierced with a knife. Drain and set aside.
In the meanwhile, season the por