This is a great alternative to a regular Sunday night’s roast and one of my favourite pork dishes. It’s succulent and soft because the meat is braised (cooked in stock) gently and full of beautiful flavours from the exotic spice mix.
Best of all, it takes care of itself in the oven so you have more time to do other things, like prepare dessert or entertain friends. Leftovers are great for a quasi-pulled pork sandwich the next day!
Just don’t forget to wash your herbs and veggies – there was a spidermum (or dad) in my sage guarding an egg cocoon under a leaf! Yikes!
Mouthwatering oven-braised pork scotch fillets with winter vegetables
- 4 pork scotch fillet steaks
- 1 carrot
- 8 Brussels sprouts
- 3 medium potatoes
- 2 cups vegetable stock
- 2 Spanish onions
- 3 sprigs of sage
- 4 sprigs of thyme
- 4 cloves
- 2 bay leaves
- 2 star anise pods
- Salt and pepper
- Olive oil
Preheat oven to 180C (350F, gas mark 4).
Peel and slice carrots, halve Brussels sprouts and potatoes, quarter onions. Boil potatoes for 20 minutes, drain and set aside to cool.
Place stock, a couple of onion wedges sliced finely, one sage sprig, two thyme sprigs, bay levaes, cloves and star anise into a saucepan. Bring to a boil and simmer on low for 15 minutes to develop the flavours.
In the meantime, season pork steaks with salt and pepper. Heat a little oil in a large pan until hot and brown the steaks on both sides.
Arrange the rest of the onion and herbs in the roasting tray. Transfer steaks into the tray drain stock over the meat. Place some of the onion slices from the stock over the steaks. Cover with aluminum foil and braise for 30 minutes. Reduce temperature to 160C (325F, gas mark 3) and braise for a further 1.5 hours. In the last 30 minutes add vegetables.
Serve with mash, roasted potatoes or rice to mop up the delicious sauce.
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