Honeyed Pork Filet
A simple recipe to compliment a perfect piece of pork
Filet of pork, coated in a honey and crushed spice crust, is an easy yet impressive dish for a summer supper.
The region of the Midi Pyrenees is justly proud of it's free-range meat and since the granting of a certificate of conformity in 2000, the Black Pig or Cochon Noir has accumulated a growing army of fans. The 'Chochon Noir' is a pure Gascony breed, reared for 12 months in free range conditions, and fed on an essentially cereal diet. The hams are especially sought-after. They are salted in sea salt from the Bassin de L'Adour and matured for 18 months before being sold.
The recipe, with it's addition of mild spices may seem rather 'un-French' but French cuisine is increasingly experimenting with different flavour experiences.
The recipe for Spiced Filet of Pork can of course be prepared using any breed of pig, but try to source free-range pork wherever possible. The flavour and moisture of the finished product really does make all the difference. If you are going to take the trouble to cook a super meal for friends or family do the dish and yourself a favour by buying the best ingredients available.
For Roast Pork Filet for 4 people you will need:
A 600g filet of Pork
2-3 Tbsps. Runny Honey
2 tsps. coriander seed
2tsps. fennel seed
1tsp. Pink Peppercorns
1tsp. Sweet Paprika
1tsp. 5 Spice Powder
Lightly fry the pork fillet in a little oil until it's nicely browned on all surfaces. Transfer to a roasting tray to which you have added a little water, and cook in a hot oven (220c ,425F, Gas mark 7) for about 35 mins. Baste with the pan juices from time to time.
Meanwhile crush the coriander, fennel, and peppercorns in a pestle and mortar, add to the other dry ingredients and sprinkle onto a large plate.
After the initial cooking time remove the filet from the oven, and baste liberally with the honey. Using two forks stuck into either end of the meat, carefully roll the honey-coated pork in the spice mixture. Return to the oven, lower the heat to about 180c and cook for a further 10-15 mins.
Transfer to a warm plate and leave to rest while you prepare the gravy. Add a little more water to the roasting tin, a tbsp of honey and a splash of white wine . Stir over a brisk heat, scraping up the residual juices from the meat and incorporating into the gravy.
Serve with pilau or safron rice or oven roast potatoes, the latter cooked in duck fat á la SW France.
Call your guests "Á Table" and wait for the compliments!
