Pork Fillet with Caramelised Pears

Silvena Rowe's succulent pork fillet is wrapped in pancetta, roasted and served with caramelised pears and a honeyed ginger potato mash
By Silvena Rowe
Pork Fillet with Caramelised Pears
  • Rating:
  • Serves: 4
  • Cook Time: 20 minutes
  • Prep Time: 20 minutes
  • Effort: easy


For the pork

  • 600 g pork fillet
  • 1 tbsp mild mustard
  • 20 slices pancetta
  • 2 tsp olive oil
  • 2 large pears, sliced
  • 2 tbsp chopped sage leaves

For the mash

  • 400 g floury potatoes, peeled and chopped
  • 2 tbsp grated ginger
  • 2 tbsp butter
  • 1 tbsp honey
  • a splashes milk
  • a handfuls chopped coriander


1. Preheat the oven to 200C/gas 6.

2. Rub the pork fillet with mustard and season well with salt and pepper before wrapping with the pancetta slices.

3. Drizzle the olive oil in a baking tray and arrange the pear slices on the base. Now top with the pork fillet, wrapped in pancetta. Season with a little salt and pepper and sprinkle with sage leaves, then bake for 15-20 minutes.

4. For the mash, place the potatoes and ginger in a saucepan of boiling water and cook for 10-15 minutes. Drain when cooked. Mash the potato with the butter and add a little milk to soften it. Stir in the honey and coriander.

5. Slice the pork thickly and serve with the caramelised pear slices and the mash, as well as a salad of rocket tossed in your favourite dressing.

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