Marmite & honey pork fillet with spicy baked sweet potato

Ingredients

Marmite & Honey Pork Fillet

60ml (¼c) butter

60ml (¼c) marmite

30ml (2T) vinegar

30ml (2T) honey

2 garlic cloves, chopped

salt and pepper, to taste

1 pack Eskort Fresh Pork Fillet

Chilli & Apricot Jam Dressing

60ml (¼c) olive oil

1 red chilli, chopped

60ml (¼c) chives, chopped

5ml (1t) smoked paprika

5ml (1t) cumin

45ml (3T) apricot jam

Spicy Baked Sweet Potato

3 large sweet potatoes, quartered

60ml (¼c) olive oil

salt and pepper to taste

To serve

2 handfuls fresh micro herbs

Method

Pork Fillet

• Preheat the oven to 190°C.
• In a mixing bowl, melt the butter, then combine with the rest of the ingredients (except the fillet) to form a marinade.
• Brush the fillet with the marinade and place on a greased oven tray.
• Bake for 15 minutes, then remove from the oven and allow to rest.

Dressing

• Blend all the ingredients in a food processor.

Sweet Potato

• Bake the sweet potato for 10 to 15 minutes in the oil until cooked and slightly charred.
• Remove from the oven and immediately seasoned with salt and pepper and drizzle with the chilli and apricot jam dressing.

To serve

• Thinly slice the pork fillet, serve with baked sweet potato and garnish with micro herbs.