Linley Valley Pork Fillets | Bunbury Farmers Market

Pork Medallions with Fig & Ginger Gravy

Ingredients:
Linley Valley Pork Fillets
Salt
Olive Oil
Knob of Butter
8 Fresh Figs chopped roughly
150ml Chicken Stock
1 Teaspoon Brown Sugar
1 Teaspoon freshly grated Ginger

Pork Method:
Season pork medallions with salt & pepper. Heat oil in a pan. Cook medallions in batches until all cooked. Approximately 5 minutes on each side until cooked to your liking, turning only once.

Gravy Method:
In a saucepan on the stove: melt butter. add chopped figs and brown sugar. Cook them down until soft and tender. Add in the fresh ginger. When figs and ginger are well combined and the brown sugar is dissolved, add chicken stock. Stir for about 5-10 minutes. Making sure figs are well cooked. Serve atop bed of salad.

Serves: 4-6

Note:
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Rolled Pork Fillet with Salsa Verde

Ingredients:
1 pack of Linley Valley pork fillets
6 slices prosciutto
6 large basil leaves
125gm mozzarella, sliced into long strips
Salt & pepper
Olive oil
Salsa Verde
2 cloves garlic
2 large handfuls parsley
1 large handful basil
1 tblspn capers
1 tblspn verjus
1 tsp Dijon mustard
300ml extra virgin olive oil
Salt & pepper

Method:
Blend the garlic, parsley, basil and capers. Add the verjus and mustard, then slowly pour in the oil. Season to taste. Butterfly the pork fillets by halving them lengthways but making sure to not cut all the way through. Flip open and place between baking paper and flatten out to 1cm. Lay slices of prosciutto, mozzarella and basil on top. Roll up the fillet from its longest side and secure with toothpicks then season with salt and pepper. Heat the oil in a frying pan and fry the roll until beginning to brown on all sides. Place in an oiled tray and bake at 180° for 15 minutes or until cooked through. Serve with the salsa verde.

Serves: 4

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Note:
For more recipes & cooking tips, please see the demo team at the Farmers Market.
And if you love this recipe, share it with your friends & family using the social buttons below: