Events and Celebrations

  • 25 g (1 oz) butter
  • 2 pears, cut into quarters
  • 6 tablespoons maple syrup
  • 1 tablespoon red wine vinegar
  • 1 tablespoon wholegrain mustard
  • 2 teaspoons peeled and grated fresh root ginger
  • 1 tablespoon chopped sage leaves
  • 4 pork loin medallions, about 125 g (4 oz) each
  • 4 soft rolls, halved
  • salad leaves
  • salt and black pepper

Heat the butter in a frying pan, add the pears and fry until lightly browned. Add 2 tablespoons of the maple syrup and cook until lightly caramelized. Transfer to a roasting dish and baked in a preheated oven, 200°C (400°F), Gas Mark 6, for 10 minutes or until cooked through. Keep warm until needed.

Meanwhile, whisk together the remaining maple syrup with the vinegar, mustard, ginger, sage and a little salt and pepper in a small bowl until they form a sauce.

Place the pork fillets on a hot barbecue and brush with the sauce. Cook for 4—5 minutes on each side, basting with the sauce at regular intervals, until the pork is glossy and cooked through.

Toast the rolls on the barbecue for 1 minute on each side until browned. Fill each one with salad leaves, a pork steak and some of the baked pears.

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