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CATEGORY CUISINE TAG YIELD
Meats 1 Servings

INGREDIENTS

400 g Pork fillet, trimmed
2 Garlic cloves, crushed
2 Rosemary sprigs
60 Olive oil
Salt and pepper
1 T Caster sugar
1 T Honey
15 g Unsalted butter
55 g Bacon, diced
Onion, finely diced
450 g Plums, ripe and stones
removed
1 Cinnamon stick
250 Chicken stock
2 T Brown sugar
1 t Fresh mint, chopped
175 g Couscous
20 g Butter
1 t Ground cinnamon
1 t Ground cumin
2 t Ground coriander
1/2 t Salt
15 g Sultanas
175 Chicken stock
1 t Coriander, freshly chopped
1 Shallot, chopped

INSTRUCTIONS

Marinate the pork with the garlic, Rosemary and cloves for 2-4 hours.
Remove the pork from the marinade and season with salt and pepper.
Heat a heavy base pan with 11/2tsp of oil and seal on all sides until
golden brown.  Add 1tbsp of sugar and 1tbsp honey and roll the pork
around. Place  into a preheated oven to finish cooking or continue to
fry on the  stove for 4-5 minutes.  Leave to rest for 8 minutes before
carving. Serve with creme fraiche  and mixed herbs.  Plum sauce: Melt
the butter in the pan and gently fry off the onions  with the sugar and
spices until soft.  Add the chopped plums and cook for 6-8 minutes.
Add the stock and simmer for 15-20 minutes.  Add the mint. Pass through
a food processor or serve rustic.  Couscous: Melt the butter and add
the chopped shallot.  Add the spices and sugar and stir well. Add the
couscous and  sultanas, stir well.  Add the chicken stock and bring to
the boil stirring continuously.  Add the fresh coriander and cook for
2-3 minutes and remove from the  heat. Cover and keep warm.
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Nutrition (calculated from recipe ingredients)
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Calories: 3087
Calories From Fat: 2118
Total Fat: 235.9g
Cholesterol: 384.7mg
Sodium: 5035.9mg
Potassium: 2810.5mg
Carbohydrates: 177.4g
Fiber: 10.8g
Sugar: 49.5g
Protein: 73g


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