Pork with Ginger and Honey

Guess who has been knocking on my door?  You guessed it.  Regina!!!

We have moved away from the French theme for this one – more ‘modern Australian’, I would say.

This recipe attracted my attention because it contained fennel. Would you believe I had never tasted fennel bulbs before having this dish?  I have been meaning to try them for years.  I love aniseed and thought I would like them.  Last summer, I tried to get Maus to make a fennel coleslaw but she never got around to it (maybe this summer).

I loved the fennel.  It was delightful with the honey and ginger. I now know the little green stems are tough, whereas the bulb is lovely and tender.  I didn’t know that at the time and the picture of the finished dish included the stems, so I included them.  Next time, they will go in the compost bin – or the big pot as part of the dogs’ dinner.

I am now a fennel fan. This one is a winner.  It tasted great and was very easy to make.  We will be making it again.  Yep, we have more pork fillets in the freezer.  We are so lucky but … Regina is changing jobs so it will not be for much longer. All good things must come to an end, I suppose:(

This recipe is by Donna Hay.  It is from Marie Claire Cooking.

Serves 2

Ingredients:

Pork

  • 1 pork fillet
  • 2 cloves garlic, crushed
  • 2 tbs* lemon juice
  • oil
  • 2 fennel bulbs, sliced

Honey Glaze

  • a little oil (about 2 tsp)
  • 4 tbs* shredded ginger (this seems like a lot but it all went)
  • 4 tbs* honey
  • ½ cup Calvados or brandy

* These are 20ml tablespoons.

Pork

  1. Marinate the pork with the garlic and lemon juice for, at least, 5 minutes.
  2. Put some oil in a frying pan and brown the pork on all sides.
  3. Place sliced fennel in a baking dish.  Place pork on top of fennel, cover.
  4. Bake in a 180°C oven until the pork is cooked to your liking.

Honey Glaze

  1. Heat a small amount of oil in a saucepan, add ginger and sauté for 2 minutes.
  2. Add honey and brandy and simmer until the sauce has reduced by half.

To serve:  Place fennel on plate then top with sliced pork and ginger and honey glaze.

6 thoughts on “Pork with Ginger and Honey

  1. Hey Gail, my babies are treated very well, at least I give them beef fillet all the time :):), that is why they love me best :):)

    • Those poor dogs, hah!! They have the best there is, as you well know. The way I remember it, you were going to nick their dinner when you stayed here:)

  2. It looks beautiful Glenda….
    I love fennel it is so nice…try slice the fennel, than mix in a little saucer a bit of olive oil, balsamic vinegar and sea salt just to give a little taste. Dip the fennel on it and eat…than tell me if that is not a nice way to start with a nice white wine…
    Also fennel goes very well with chicken..

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