“For me, this book is about putting goodness in, and getting goodness out,” says author Sarah Graham about her latest book, ‘Wholesome’. “It’s about food that is conscious of refined sugars and refined carbohydrates, and that nourishes our minds and our bodies, but is still full of colour and character, and fits within the context of our busy lives. These are my favourite beautiful, simple, wholesome recipes that are made for sharing around full and merry tables.”
Following on from her previous books ‘Bitten’, ‘Smitten’ and ‘Home’, Sarah Graham has poured much love and care into writing more than just another recipe book – ‘Wholesome’ is a guide to living well and eating mindfully.
More about Sarah Graham
Sarah grew up in Zimbabwe and now lives with her family in Johannesburg. She loves food and cooking, and believes that anyone can cook delicious, wholesome food. Sarah started her food blog (afoodieliveshere.com) in 2010, and it quickly became vastly popular both in South Africa and abroad.
The book is full of delightful recipes and Roast Pork Fillet with Figs and Red Onions is one of the fabulous recipes you will find in this book.
Let’s cook with Jenny Morris
Roast Pork Fillet with Figs and Red Onions, and Cider Gravy
Serves 4 to 6
Preparation time 5–10 minutes
Cooking time 30 minutes (mostly unattended)
2 sweet potatoes, cut into 2 cm cubes
1 x 900 g pork fillet
Salt and freshly ground black pepper
1 Tbsp Dijon mustard
1 Tbsp wholegrain mustard
1 tsp dried fennel
1 tsp dried sage
1 Tbsp olive oil, plus extra for drizzling
2 red onions, cut into sixths
4 firm figs, halved (or 2 firm pears, cut into sixths lengthways; or stone fruit of your choice)
2–3 large cloves garlic, skin on but ‘smashed’
Knob of butter
Maple syrup or rice malt syrup, for drizzling
Sprigs of fresh thyme, for garnishing
For the Gravy:
1 Tbsp plain flour (or gluten free if necessary)
½ cup cider
½ cup chicken or vegetable stock
¼ cup fresh cream or natural yoghurt (optional)
- Preheat the oven to 200°C.
- Parboil the sweet potatoes in a large saucepan of salted boiling water for 10–15 minutes, or until they can be easily pierced with a knife. Drain and set aside.
- In the meanwhile, season the pork fillet with salt and freshly ground black pepper, and then coat with the mustards, fennel and sage.
- Heat a large ovenproof frying pan over medium-high heat and add the olive oil. When the oil is hot, sear the pork fillet for 2–3 minutes on each side, or until golden. Remove the pan from the heat, add the onions, figs and garlic, drizzle with a little extra oil and then transfer to the oven (if you don’t have an ovenproof pan, just sear the fillet on the stovetop and then transfer to an ovenproof baking dish and add the remaining ingredients).
- After 25 minutes, remove the pork from the pan and rest for 10–15 minutes. Add the butter to the vegetables along with a drizzle of maple syrup or rice malt syrup and return them to the oven while the meat rests so that they will be nice and caramelised.
- Remove the vegetables with a slotted spoon and make a quick gravy as follows: add the flour to the pan and place over medium-high heat. Add the cider and stock and leave to simmer, stirring often, for about 5 minutes, or until the gravy is glossy and thick. To make the gravy extra creamy, add the cream or yoghurt. Season to taste and then remove from the heat and set aside.
- Slice the pork fillet and serve immediately on warmed plates with the vegetables and gravy. Garnish with thyme.