Pork and Orange Casserole
“The most delicious pork fillet recipe Ive ever tasted in my life.”
A direct quote from my nearest and dearest on this pork fillet and orange casserole. I wasn’t intending on blogging this recipe either. It was an experiment that turned out to be so incredibly good, I just had to put it up!
Neil & and I were on dog sitting duty over the weekend, so we went from looking after one spoilt Yorkshire Terrier to four! Walking four Yorkies is no mean feat, let me tell you! Especially when they think they’re Rottweilers and bark at every big dog in town! But we did manage to get some peace to go food shopping. Meat was on my mind, as we haven’t had any in a while and what with having the dogs, we wanted to give them a little treat too! It was really the Jamaican jerk spice that kick started my idea for a pork and orange casserole. An underused spice in our household, it contains a lot of ingredients including: nutmeg; garlic; cinnamon; brown sugar; ginger; chilli pepper; and allspice. As it goes so wonderfully well with pork, I decided to take a simple pork casserole dish but give it a summer twist by adding the orange and pineapple juice, along with the pineapple chunks.
Any dry beer (or cider) should do the job; I used a Japanese beer called Asahi beer, basically because that’s what Neil happens to be drinking at the moment. I served this with a big slice of crusty bread to mop up all the juices… clean plates all round!
We were very impressed with how this meal turned out. Definitely a new family favourite! The pork fillet was melt in your mouth tender and the flavours of the orange, pineapple, a little hint of the beer and seasoning all swirl together in your mouth like a perfect ballet performance. And I’m so pleased that Neil gave this one a standing ovation.
- 500g pork fillet, sliced
- 3 tbsp plain flour
- large pinch of salt
- large pinch of crushed black peppercorn
- 1tbsp oil
- 1 tbsp butter
- 1 onion, chopped
- 2 red peppers, sliced
- 1 leek, chopped
- 2 medium sized carrots, chopped
- 500g potatoes, diced
- 1 tbsp tomato puree
- 1 small orange, juice
- beer, 300ml
- large pinch of Jamaican jerk spice
- 1 tin of pineapple chunks and juice, separated
- In a bowl, mix together 2 tbsp of flour with the salt and crushed peppercorn. Place the pork fillet on your work surface and rub in the season mixture on both sides.
- Heat the oil and butter in a large frying pan and add the pork fillet. Fry until browned (8 - 10 mins).
- Remove from the pan and slice, then transfer to a casserole dish.
- Next fry the onion, peppers and leeks until they begin to soften. Add the carrots and potatoes and fry for a further 5-10 minutes.
- Stir in the rest of the flour, along with the tomato puree, juice from the orange, beer and half of the juice reserved from the tin of pineapples, along with a large pinch of Jamaican jerk. Bring it to the boil and then carefully pour over the pork fillets.
- Bake for 45 minutes, add the pineapple chunks and then cook for a further 15 minutes.
- Serve hot
- Serves: 4 people or 2 hungry people (with leftovers for lunch the following day).