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Pork Fillets with Tamarillo Chutney

William Meppem

Pork Fillets with Tamarillo Chutney recipe, brought to you by MiNDFOOD.

Pork Fillets with Tamarillo Chutney

Tamarillo chutney adds a tasty, tangy flavour to this simple pork fillets dish.

Serves 4 (makes 3 cups chutney)

750g tamarillos (approximately 12)

2 tbsp olive oil

1 brown onion, finely chopped

2 garlic cloves, crushed

1 long red chilli, deseeded, finely chopped

1½ cups caster sugar

1 cup white wine vinegar

⅔ cup raisins

1 tsp allspice

½ tsp cinnamon

8 thin mild pancetta slices

4 small pork fillets

½ bunch watercress

1 red apple, cored, thinly sliced

2 sticks celery, finely sliced

1 To make chutney, cut a small cross on the base of each tamarillo. Put tamarillos in a large bowl and cover with boiling water. Stand for 1 minute or until skin begins to peel. Drain and peel. Roughly chop and put in a bowl.

2 Heat 1 tbsp of the oil in a saucepan over medium heat. Add onion, garlic and chilli. Cook, stirring often, for 3 minutes or until onion is soft. Add tamarillo, sugar, vinegar, raisins, allspice and cinnamon. Stir until well combined and sugar dissolves. Bring to the boil. Reduce heat and simmer for 20–25 minutes or until thickened. Remove from heat 
and cool. Spoon chutney into a large sterilised jar.

3 Wrap 2 slices of pancetta around each pork fillet. Heat 2 tsp of the oil in a frying pan over medium heat. Add 
2 pork fillets and cook for 2 minutes. Turn and cook for a further 2 minutes or until cooked through. Transfer pork to a large plate and cover. Cook remaining pork fillets in remaining oil.

4 Combine watercress, apple and celery in a large bowl. Slice pork and serve with watercress salad and chutney.

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