Lee's Yorkshire Honey Glazed Pork _ The Local Kitchen

Yorkshire Honey Glazed Pork
This succulent pork dish has a fantastic flavour, and is the perfect recipe for any time of year.
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1778 calories
192 g
263 g
59 g
135 g
11 g
986 g
565 g
52 g
0 g
45 g
Nutrition Facts
Serving Size
986g
Amount Per Serving
Calories 1778
Calories from Fat 506
% Daily Value *
Total Fat 59g
91%
Saturated Fat 11g
53%
Trans Fat 0g
Polyunsaturated Fat 10g
Monounsaturated Fat 35g
Cholesterol 263mg
88%
Sodium 565mg
24%
Total Carbohydrates 192g
64%
Dietary Fiber 31g
123%
Sugars 52g
Protein 135g
Vitamin A
438%
Vitamin C
17%
Calcium
48%
Iron
88%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 1 x pork tenderloin
  2. 200g spelt
  3. 1 x celeriac
  4. Milk
  5. Salt
  6. Sage
  7. 60g hazelnuts
  8. Yorkshire wolds honey
  9. Baby carrots
Instructions
  1. Cook the spelt in salted water until tender, drain and cool.
  2. Peel and roughly chop the celeriac, and cook slowly in milk with pinch of salt until completely soft. Drain, but save the milk, and add to a blender with 75g cold butter and purée, adding the reserved milk as required to give you a nice loose glossy purée. Season with salt to taste.
  3. Season the pork fillet (tenderloin) and cook in a red hot pan, turning occasionally.
  4. Half way through cooking, add the hazelnuts to the pan to roast in the pork juices. When all is cooked, add the honey to glaze, then rest the meat off the heat to relax.
  5. Blanch the baby carrots in hot water and reserve.
  6. Put your spelt in a wide bottomed pan and add enough purée until you have a loose risotto like texture. Re heat slowly, add more purée if necessary and adjust the seasoning. Add chopped sage and spoon in to a warm bowl.
  7. Carve the pork and rest on top of the risotto, garnish with hazelnuts and baby carrots.
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calories
1778
fat
59g
protein
135g
carbs
192g
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