Fay Ripley's pork fillet recipe

Name: Fay Ripley's pork fillet recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 800 g (28.2oz) Pork fillets, trimmed; 1 tbsp Olive oil; 1 tsp Cornflour; 350 ml (12.3fl oz) Chicken stock; 3 tbsp Freshly squeezed orange juice - For the marinade; 1 tbsp Light soy sauce - For the marinade; 2 tbsp Maple syrup - For the marinade; 1 tbsp Olive oil - For the marinade; 1 tsp Grated ginger - For the marinade; 2 Garlic cloves crushed - For the marinade; 0.5 tsp Chinese five spice - For the marinade

Servings: persons

800 g (28.2oz) Pork fillets, trimmed
1 tbsp Olive oil
1 tsp Cornflour
350 ml (12.3fl oz) Chicken stock
3 tbsp Freshly squeezed orange juice - For the marinade
1 tbsp Light soy sauce - For the marinade
2 tbsp Maple syrup - For the marinade
1 tbsp Olive oil - For the marinade
1 tsp Grated ginger - For the marinade
2 Garlic cloves crushed - For the marinade
0.5 tsp Chinese five spice - For the marinade

1
Mix all the marinade ingredients in a large plastic container, add the pork and turn in the marinade to coat all over.
2
Cover and pop in the fridge overnight.
3
When ready, pre-heat the oven to 180C (fan), 200C, gas mark 6.
4
In a non-stick frying pan add the olive oil, brown the pork fillets on all sides over a high heat.
5
Then transfer to a roasting tray and roast for about 20-30 minutes.
6
When they are ready, wrap in foil and rest for 5 minutes or so.
7
Meanwhile, mix the cornflour with 2 teaspoons of water and add to the marinade.
8
Using the same frying pan, pour in the marinade mix and let it boil for about 10 minutes.
9
Add the stock and let it reduce down.
10
Sieve.
11
Slice the pork fillets diagonally and pour the sauce over.
12
Serve with a squash and sweet potato mash and some steamed bok choi or my recipe for sexy spinach.
13
Season on your plate.
14
For babies and kids; they really like the sweetness but I keep the baby's portion sauce free.

802

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 800 g (28.2oz) Pork fillets, trimmed, 1 tbsp Olive oil, 1 tsp Cornflour, 350 ml (12.3fl oz) Chicken stock, and more.

Yes, Fay Ripley's pork fillet recipe falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!