Caramelised pork with citrus fruits, roasted sweet potatoes, olive oil from Nîmes PDO
Ingredients
- 400 g pork fillet or pork loin
- 2 sweet potatoes (about 600 g)
- 4 c. à soupe Nîmes olive oil PDO
- The zest and juice of 1 orange
- The juice of half a grapefruit
- 2 c. à soupe honey
- Fresh coriander
- 1 branche fresh rosemary
- 1 pincée Espelette chilli PDO or chilli flakes (optional)
- Camargue salt
- Freshly ground pepper
Astuce
Instructions
Preheat the oven to 200°C (fan oven if possible). Peel the sweet potatoes and cut them into 2–3 cm cubes. Mix the cubes in a bowl with 2 tablespoons of Nîlmes PDO olive oil, 1 tablespoon of honey, the rosemary leaves, the chilli, salt and pepper. Coat thoroughly.
- Spread the sweet potatoes out on a baking tray lined with baking paper, spacing them out so that they brown evenly. Bake for 20–25 minutes, turning them halfway through, until they are tender and slightly caramelised.
- Meanwhile, dice the pork. Brown it in 1 tablespoon of olive oil over a high heat. Deglaze with the juices (orange and grapefruit) and 1 tablespoon of honey; season with salt and pepper, then leave to caramelise. Drizzle with a little Nîmes olive oil (PDO), sprinkle with orange zest and fresh coriander.
Remove the sweet potatoes from the oven and drizzle them with a little Nîmes olive oil (PDO). Serve the sweet potatoes with the caramelised pork.
Astuce
For this recipe, we recommend an PDO huile d'olive de Nîmes (intense flavour) for its herbaceous aromas and notes of hay, pineapple, yellow plum and raw artichoke, possibly complemented by red plum and apple.
Don’t have any? Then choose an intense-flavoured olive oil from another PDO range: huile d'olive de la Vallée des Baux-de-Provence PDO, PDO huile d'olive de Provence, PDO huile d'olive du Languedoc, PDO huile d'olive de Haute-Provence, PDO huile d'olive de Corse - Oliu di Corsica, PDO huile d'olive d'Aix-en-Provence.
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