Pork fillet with baked onions

Woolworths is committed to sustainability via our good business journey. Seasonal (and other) products might not always be in stock.

“The flavour of this sauce becomes wonderfully concentrated, so a little goes a long way. It works well for a dinner party and tastes even better the next day.” – Hannah Lewry

Ingredients

2 x 460 g pork fillet
3 T olive oil
sea salt and freshly ground black pepper, to taste
50 g butter
2 sprigs rosemary
250 g streaky bacon
6–8 brown onions, unpeeled
1 cup chicken stock
1 cup cream
3 T crème fraîche or sour cream
50 g Parmesan, grated
1 lemon, zested
1 x 400 g can cannellini beans, drained
Woolworths mashed potato or crusty bread, for serving (optional

Cooking Instructions

1. Pat dry the pork using kitchen paper. Preheat the oven to 200°C.

2. Heat a shallow 30 cm ovenproof casserole over a medium heat and drizzle with olive oil. Season the pork with salt and place in the hot pan. Sear all over until golden.

3. Add the butter and rosemary and baste the pork with the butter for a few minutes. Remove from the pan and set aside. Add a little more oil to the same pan and fry the bacon until crispy. Remove the pan from the heat.

4. Slice the root off each onion so that they can be placed upright in the pan. Place the onions, with their skins on, in the pan with the bacon. Add the stock and roast in the oven for 20 minutes.

5. Remove the pan from the oven and, using a sharp knife, make criss-cross incisions into each onion. Reduce the temperature to 160°C, then return the pan to the oven to bake for a further 40 minutes.

6. Meanwhile, mix the cream, crème fraîche, Parmesan and lemon zest and season with black pepper. Remove the pan from the oven and pour the sauce around the onions and add the beans. Bake for a further 20 minutes.

7. Slice the pork fillet and serve with 4 onions, mash or bread. Reserve the remaining onions and some of the sauce.

Have leftovers? Make mushroom-and-creamy onion risotto. Find the recipe here.

Find more pork recipes here.

Photographs: Jan Ras
Production: Hannah Lewry
Food assistant: Claire-Ellen Van Rooyen