Pork Fillet Veg and Haloumi

20140407_19213220140407_192121This is a little pork fillet from the supermarket. the trick is cooking them just right. It’s very easy to over cook them especially when you throw in resting time. The trick is sear them fast in a hot pan then reduce heat and cook off to med rare, then rest for 5-6mins. If in doubt you can nicely slice 2/3rds thru in several places along the fillet to gauge how far cooked they are, if done well it still presents well on the plate. I served this one on sauteed pear with pumpkin mash, seared haloumi and seared asparagus. The asparagus, haloumi and pear were all cooked in the one pan at more or less the same time so that saves dishes. The sauce is kecap manis, ginger, S&P, mango juice, cornflour and butter.


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