Roast fillet of pork with peaches







Cook Time

65-70 Min


  • 1⁄4 teaspoon ground coriander
  • 1⁄4 teaspoon ground cinnamon
  • 1⁄4 teaspoon freshly ground black pepper
  • 2 pork fillets
  • 2 tablespoons vegetable oil
  • 3 tablespoons clear honey
  • 2 tablespoons water
  • 3 peaches, halved and stoned salt
  • Preheat the oven to 220°C/425°F/Gas mark 7. Grease a medium roasting tin.
  • In a small bowl, mix the coriander, cinnamon and pepper. Lay the pork in the roasting tin, and sprinkle the mixed spices over the top. Spoon the oil over. Bake the pork in the oven for 20 minutes.
  • Meanwhile, put the honey and water in a small pan, and warm very gently, stirring, until the honey has dissolved.
  • After the first 20 minutes’ cooking time, put the peach halves, cut side up, around the pork. Pour the honey mixture over the pork and peaches, and season the pork with salt. Cook for a further 20 minutes, basting from time to time.
  • Remove from the oven, and leave to rest for 5 minutes before serving the pork accompanied by the peaches and pan juices.
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