Pork glazed with Whisky Seville Marmalade and Mash


Ingredients:
  • 800g pork fillet, trimmed and cut into 8 medallions
Ingredients (Mash):
  • 800g desire potatoes
  • 1 tablespoon olive oil
  • 1 cup milk, warmed
  • 50g unsalted butter
  • Rocket, to serve
Ingredients (Marmalade Glaze):
  • 1 cup chicken stock
  • 1/4 cup Tasmanian Gourmet Sauce's Whisky Seville Marmalade
  • 2 teaspoons balsamic vinegar
  • 1 teaspoon brown sugar
Method:
  • Preheat oven to 200C
  • Whisk glaze ingredients together, set aside
  • Cube potatoes and cook in salted water until tender
  • Meanwhile heat the oil in a large frypan over a medium to high heat
  • Cook pork for about 3 minutes each side until browned
  • Transfer to a baking tray and place in oven for approximately 10 minutes until cooked through
  • Reduce the stove to medium heat and add the glaze mixture to the frypan
  • Cook for about 5 minutes until thick enough to coat the back of a spoon
  • Drain the cooked potatoes and return to the heat for a minute to dry out
  • Mash potatoes with the milk and butter and season to taste
  • Place sonic mash and 2 pork medallions on each plate and drizzle over glaze
  • Finally squeeze fresh lemon or lime over to finish
  • Serve with rocket