Orchard-Flavoured Pork Fillets

Orchard-Flavoured Pork Fillets
  • 6 servings
  • 0:30 Preparation
  • 0:30 Cooking
  • 1:00 Total Time


Add all
  • 2 lb
    (2x450 g)

    pork fillets

  • 1 Tbsp.
    (15 mL)

    Dijon mustard

  • 2 Tbsp.
    (30 mL)

    olive oil

  • 2 tsp.
    (10 mL)

    dried rosemary

  • 1

    garlic clove, peeled and chopped

  • 1 Tbsp.
    (15 mL)

    balsamic vinegar

  • 2

    spanish onions, minced

  • 4

    apples, peeled and cored

  • 3 Tbsp.
    (45 mL)

    apple jelly

  • 1 cup
    (250 mL)

    apple juice

  • To taste pepper


Baste the fillets with the mustard.

Heat 15 mL (1 Tbsp.) olive oil in a pan with the rosemary and garlic; fry fillets for 10 minutes until golden.

Keep warm in a service dish.

Add 15 mL (1 Tbsp.) olive oil and vinegar to the cooking juice; brown onions.

Add the apples, jelly and juice; boil for 3 minutes, stirring.

Serve the fillets in slices, topped with the apple sauce.

Source: Metro

Wine and meal pairing

Fruity and light

Fruity and light
These light wines are characterised by their simple fruity aromas, the sensation of freshness they leave, and their unassuming structure. They must be consumed young.
Product categories: red wine, rosé wine.

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© Société des alcools du Québec, 2007