Total Time
1h 20m
Serves
Total Time
1h 20m
Serves
A note from our chef
Pork is renowned for taking on flavour well, so in opting for pork fillet in this dish you not only get a healthy meal but one that packs a punch in the flavour department too.
Rosie recommends: The addition of pomegranate molasses to the marinade for this dish really makes it, in my opinion. Essentially pomegranate juice that has been reduced and sweetened, it is tangy, sweet, and sour and great to use in both sweet and savoury dishes.
Here’s what you’ll need
- 600g pork loin fillet
- 2 tbsp Lincolnshire honey
- 150g quince paste
- 100ml cranberry juice
- Pomegranate molasses
- 2 tsp salt
- 1 tsp ground cumin
- ½ tsp ground cinnamon
- 1 tbsp olive oil
Step-by-step method
- Combine the spices, cranberry juice, quince paste, pomegranate molasses, honey and salt and mix using a fork.
- Roll pork fillet in the quince mixture, cover with cling film, refrigerate for a minimum of 1 hour however it will benefit if marinated overnight.
- On a cool BBQ place the pork fillet (saving the marinade for later) and grill for 5-10 minutes, to ensure charred all over.
- Place the leftover marinade in a pan and heat until bubbling gently. Once rested, cut the fillet into thick medallions, and serve with the marinade.
