Sophie says: “This is a substantial dish full of South African sunshine. The sweet ClemenGolds tenderise and flavour the meat and the juices add to the salad. Yummy!” Serves 4 Preparation time 10 minutes Marinating time 30 minutes to 2 hours Cooking time 20 minutes Ingredients Juice and zest of one ClemenGold 1 tsp. cracked black pepper 1 tbsp. soy sauce 2 tsp. runny honey 2 x 300/400g pork fillets trimmed 8 spring onions, trimmed 1 bunch of asparagus, trimmed 2 heads endive 200g cooked new potatoes 2 ClemenGold For the dressing; 50ml olive oil 15ml white wine vinegar 1 tsp. Dijon mustard
Method 1. Mix the ClemenGold zest and juice together in a baking dish, then add the soy sauce, honey and black pepper and roll the pork fillet in it. Cover and leave for up to 2 hours. 2. When you’re almost ready to eat, heat up a frying pan, add a little oil and pan-fry the pork fillets for about 15/20 minutes until cooked throughout and caramelised. Rest for 5 minutes when cooked. 3. While they are cooking heat a griddle pan up until smoking hot, lightly oil the asparagus, potatoes and spring onions and chargrill for about 8 minutes. Then take off and leave to the side 4. Peel the ClemenGolds and then slice into rounds. 5. Trim the endive and break into separate leaves. Then mix all the dressing ingredients together and season. 6. To assemble mix the ClemenGolds, spring onions, potatoes asparagus, endive and dressing together, then slice the pork, and arrange onto serving plates. Recipe by Sophie Michell using ClemenGold