Treacle Roasted Pork

Treacle Roasted Pork, Figs, Pear & Burnt Orange

Ingredients

4 Trim Pork fillets (trimmed of silver skin)
2 Tbsp Treacle
2 Tbsp Namida® Wasabi Paste made with Namida® 100% Pure Wasabi Powder
12 Thin Rashers of bacon
3 Tbsp Grape seed oil
8 Turkish Figs (cut in half)
2 Tbsp Port (heated)
1 Tbsp Sugar
2 Tbsp Butter (diced)
1 Pear (peeled & cut into thin wedges)
1 tsp Sea salt
2 Oranges
4 cubes Sugar (or 2 Tbsp of castor sugar)
50g Rocket leaves

Method

1. Mix the Namida® Wasabi Paste and the treacle. Warm the treacle slightly to make it flow.
2. Brush the pork fillets with the Wasabi treacle.
3. Place 3 rashers of bacon on a sheet on food wrap
4. Place a pork fillet on top of the bacon.
5. Roll the bacon around the pork fillet and cover with the food wrap.
6. Tie a knot at each end of the pork with the food wrap.
7. Repeat for each pork fillet.
8. Refrigerate the wrapped pork fillets for 2 hours.
9. Pre-heat oven to 195°C (380°F)
10. Heat up the Port and add the sugar.
11. Stir mixture until sugar dissolved. Do not boil.
12. Remove the Port mixture from the heat and pour into a sealable container.
13. Soak the figs in the hot port mixture stir and allow infusing for 2 hours or more in the sealed container.
14. Remove the pork fillet and bacon from the wrapper.
15. Heat a sauté pan and add the grape seed oil.
16. Add the pork to the pan and seal all the pork surfaces.
17. Place into the oven to cook for approx 8-10 minutes depending on the size of the pork fillets.
18. Once cooked, remove the pork fillets from the oven to rest.
19. Meanwhile, heat a wide saucepan, add the butter and melt.
20. Add the sliced pear and sea salt to the saucepan and sauté until golden all over.
21. Rub the sugar or sugar cubes into the skin of the orange to get some orange oil from the zest. Use gloves to do this. 🙂
22. Add the orange infused sugar to the sauted pears.
23. Cut the oranges in half and squeeze the orange juice into the saucepan.
24. Reduce the orange juice to a light caramel colour.
25. Strain the port and fig mixture into the saucepan.
26. Reduce the mixture to a sauce consistency.
27. Slice the rested pork fillets into nice rounds (medallions)
28. Arrange the figs, pears, rocket leaves and drizzle over the burnt orange sauce and serve.