Feijoa and pork make a wonderful flavour match and this dish sounds like an easy number to rustle up on a cool autumn evening, although I would be tempted to swap the ginger wine for a whole lot of freshly grated ginger.
PORK WITH FEIJOAS & GINGER
- 20g butter
- 2 pork fillets
- 100ml ginger wine
- 6-8 feijoas (about 200g flesh)
- 100ml cream
- freshly ground black pepper
- Preheat the oven to 200ºC.
- Melt the butter in a frying pan. Season the pork and brown on all sides. Remove it to a dish and place in oven to finish cooking – it will take about 10 minutes, depending on the thickness of the fillets. When the pork is cooked, remove it from the oven to a warm place to rest for a few minutes.
- Meanwhile, pour off any excess fat from the pan. Pour in the wine and bring it to the boil, scraping off any browned bits from the bottom of the pan.
- Peel and chop the feijoas, and add to the pan. Simmer ’til the liquid has thickened. Stir in the cream and simmer ’til slightly thickened. Adjust the seasoning to suit.
- Slice the pork fillets on the diagonal and arrange on a plate with the sauce poured over them.